Salmon Rice Bowl

Cooked salmon without oil, reduced sriracha by half due to kimchi, used regular brown rice, subbed Chinese cooking wine for mirin. Added a touch of maple syrup to sauce. Cut nori into strips and used 1/3 full sized sheet per serving but 1/2 sheet would bring out the sushi flavour better. Tasted like a deconstructed spicy salmon and avocado roll. I’d prefer the kimchi and cucumber on the side as a small salad. 4.75/5

So, so, so good! I used Nando's perinnaise instead of the mayo/Sriracha mix, and sprinkled furikake on top rather than use nori sheets. This was almost too spicy for me (a relative weenie). This was quick, filling, nourishing, delicious and definitely will be included in my regular meals