Salmon Rice Bowl
Makes / serves: 2 portions
Your method, with draft quantities
Method
- Cook 120g basmati rice with 300ml water using the linked Plain Basmati Rice method (60g rice to 150ml liquid).
- Boil eggs for 8 minutes, plunge into iced water and peel.
- Pat salmon dry, season and oil skins.
- Preheat air fryer to 190°C; cook about 12 minutes, brushing with hoisin and bagel seasoning for final 2 minutes, adjusting to thickness until cooked.
- Rest briefly.
- Char corn in a hot pan, steam broccoli.
- Assemble rice bowls with salmon, halved eggs, avocado, corn and broccoli.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Plain Basmati Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- pinch salt.
- Rinse rice and drain.
- Put in a saucepan with water and salt.
- Bring to boil, cover tightly, turn to lowest heat for 10 minutes.
- Turn off and leave covered on the same ring for 10 minutes, then fluff.
- Adjust only if your pan or hob behaves differently.