Salmon rice bowl with cucumber and avocado
Soy and honey salmon cubes on rice with fresh cucumber, carrot, avocado and spring onions.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Salmon fillets400 g
- Soy sauce3 tbsp
- Honey1 tsp
- Sunflower oil1 tsp
- Cucumber1
- Carrot100 g
- Avocado1
- Lemon½
- Spring onions½ bunch
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the rice. Cut the salmon into 2 cm cubes and toss with a tablespoon of soy sauce and the honey.
Fry the salmon in the oil in a frying pan over a medium-high heat for 4–5 minutes, turning gently, until just cooked and lightly caramelised.
Thinly slice the cucumber, grate the carrot, slice the avocado and squeeze over some lemon juice.
Put rice in the bowls, arrange the salmon and vegetables on top, drizzle with the remaining soy sauce and scatter with spring onions.