Ingredients
- 2 cups aborio rice
- 5 Fillets Salmon
- 30 precooked prawns
- 2.5 avocados
- 2 thinly sliced carrots
- 1.5 cucumbers
- 5 stems broccolini
- Cup of bean sprouts
- Teriyaki marinade, soy sauce and Kewpie Mayo
- 5 tbls kimchi
Method
- Cook aborio rice in rice cooker. Takes about 20 minutes.
- Put salmon fillets in alfoil and drizzle about 2 tablespoons of teriyaki marinade over each fillet. Cover with foil and cook at 190 degrees for 15 minutes fanforced.
- Meanwhile slice up the cucumbers, carrots and cut avocados in half and drizzle soy sauce over the avocados. Stops them going brown and adds taste.
- About 5 minutes before rice is finished, microwave the broccolini for about 2.5-3 minutes on high.
- Evenly dispurse rice into rice bowls and drizzle some teriyaki marinade over it. Put 1 fillet on each of the rice bowls and 6 prawns on each. Half an avocado on each and one stem of broccolini on each bowl.
- Evenly dispurse the carrots , cucumber and kimchi on each bowl and drizzle the Kewpie Mayo for the finishing touch.
Product used in recipe
- Kewpie - Mayonnaise
