My new rice bowl obsession. Seasoned sushi rice topped with a salmon fillet that's been baked in a range of ramen flavours.
Ramen Baked Salmon Rice Bowl
Kier Kemp
2 people
5 minutes
20 minutes
500
East Asian
Dinner
Salmon baked in our ramen seasoning. Infusing it with miso, soy sauce, garlic, ginger and more. Served on a bed of seasoned sushi rice and stir fried veg. Genuinely my new favourite way to eat it!
Ingredients
- 2 salmon fillets
- 2 teaspoons of Ramen Soup Mix and Seasoning
- 1 cup sushi rice (well rinsed)
- 2 tablespoons mirin
- 2 teaspoons caster sugar
- 1 teaspoon salt
- 2 tablespoons sweet corn
- 1 packet tenderstem broccoli
- 1 pack sugar snap peas
- Nori or seaweed thins
- 2 spring onions (chopped)
- Kewpie Mayo
- Sprinkle of The Bad Bagel
- Kyubi Hot Sauce
- Sesame Oil
Directions
First rinse the sushi rice well and cool as instructed by the packet.
Cover the salmon fillets in ramen seasoning and place on a baking tray in a pre-heated oven for 15 minutes or until just cooked.
Stir fry the tender stem broccoli and sugar snap peas in sesame oil for around 8 minutes making sure they still have some bite. Season well.
Mix the mirin, sugar and salt then stir through the sushi rice once cooked through to season.
Take out the salmon then build you bowls. Starting with the rice then adding the salmon, peas and a tablespoon of sweetcorn.
Chop the spring onion and sprinkle on top.
Finish off with some Kyubi hot sauce, Kewpie mayo and a sprinkle of the bad bagel for layers and layers of flavour.
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