Katsu Salmon Crispy Rice Bowl
Your new mid-week, low-fuss dinner has arrived. We’ve teamed up with Mingle Seasoning to bring you a no-nasties meal that delivers big flavour without the big food nonsense.
Ingredients:
- 1 cup of rice
- 2 cups of water
- 1 tablespoon Best of the Bone Organic Turmeric & Ginger Bone Broth Concentrate
- Mingle Seasoning Japanese Curry Meal Base
- 2-3 tablespoons hot water
- 2 salmon fillets, skin on
- 1 red chilli
- Bunch of spring onion
- 2 limes
- 1 tablespoon olive oil
- ¼ red cabbage
- 2 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 cucumber
- 1 avocado
- Handful coriander, chopped
- Sesame seeds
Method:
- Preheat the oven to 180°c fan forced.
- Prepare the rice per instructions for either stove top or rice cooker. Rinse 1 cup of rice in water, then add 2 cups of water to the pot. Stir in 1 tablespoon of Best of the Bone Organic Turmeric & Ginger Bone Broth Concentrate until dissolved. Cook per packet instructions.
- Spread cooked rice on a baking tray. Let it sit for 5 minutes to dry out, then cook for 25 minutes until crispy.
- To make the marinade, mix Mingle Seasoning’s Japanese Curry Meal Base with 2-3 tablespoons of hot water until a thick paste forms. Place the salmon fillets down on an oven tray skin side down. Using a spoon, spread the paste on the salmon. Sprinkle chopped chilli and spring onion over the paste, then top with a squeeze of lime juice and drizzle of olive oil. Cook in a preheated oven for 15-20 minutes based on desired colour.
- While the salmon is cooking, thinly slice red cabbage and spring onion. Add to a bowl with the cooked rice, soy sauce and sesame oil. Mix until well combined.
- Place crispy rice salad in a flat bowl, top with cooked salmon and sprinkle over spring onion, sesame seeds and chopped coriander. Drizzle lime juice and serve fresh!
Bone Appétit!
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