Ingredients
- 2 150g salmon fillets
- 3 green teabags
- 2 cups water
- 1 tbsp soy
- 1½ cups short grain rice, cooked
- 2 spring onions, sliced
- 1 sheet nori, finely sliced
- 2 tbsp pickled ginger
- 2 tsp toasted sesame seeds
Method
- Place salmon fillets into air fryer and cook for 2 minutes on 180 degrees. Turn over and cook for a further 2 minutes. Remove from air fryer and flake fillets with a fork.
- Boil 2 cups of water to 80 degrees and place in 3 green teabags and brew for 1 minute, remove teabags. Pour in soy and stir through.
- Divide the rice between 2 bowls along with a portion of salmon. Sprinkle on the spring onions and sesame seeds. Place a serve of pickled ginger on top.
- Pour in the green tea and thinly sliced nori just before serving.
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce
