Salmon Bowl Recipe
jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon radish, carrots yum yum sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Fats
Condiments
Method
Preparation of Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, combine 1 cup of jasmine rice and 1.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Vegetable Preparation
- 2
Assembly
- 3
Assemble the Salmon Bowl
In a large bowl, start with a base of jasmine rice. Arrange the sliced vegetables (red cabbage, cucumber, daikon radish, and carrots) on top of the rice. Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into slices and add it to the bowl.
- 4
Add Condiments
Drizzle the chili crunch oil over the assembled bowl, followed by a tablespoon of yum yum sauce. Adjust the amount of sauce and oil to your taste.