Tokyo Heatwave Salmon Bowl

Ingredients

• 400 grams of salmon fillet
• 1 tbsp Obento Rice Wine Vinegar
• 1/4 cup Soy Sauce
• 1-2 tsp Sriracha
• 2 tbsp Maple Syrup
• 1 tsp Sesame Oil
• 1 1/2 cups Jasmine Rice
• Bunch of Coriander
• 1 Carrot grated
• Kewpie Sriracha Mayonnaise to serve
• Chilli flakes to serve (optional)
• 1 Sliced Avocado
• 1 Lebanese Cucumber finely sliced

Method

1. Combine the soy sauce, sesame oil, Obento Rice Wine Vinegar, maple syrup and sriracha and whisk together in a bowl.
2. Chop the salmon fillets into cubes and marinate in the sauce mixture bowl for 10mins.
3. While the salmon is marinating place the rice in a rice cooker and cook for 15mins.
4. Chop the avocado, cucumber, coriander and grate the carrot.
5. Place the marinated salmon in an air fryer for 6-8mins until crispy and golden. (Or bake in an oven at 200 degrees for 10mins).
6. Serve the crispy salmon in a bowl over rice and add the avocado, cucumber, carrot and coriander and season with chilli flakes if desired. Drizzle in delicious Kewpie Sriracha Mayonnaise and voilà your one bowl wonder is ready! Yum!

Product used in recipe

• Kewpie - Mayonnaise Sriracha Flavour
• Obento - Rice Wine Vinegar