Description
These easy Spicy Salmon and Avocado Bowls only take 15 minutes to make, perfect for lunch or to enjoy on a busy weeknight. They’re also super customisable, and work well with trout too!
Ingredients
Scale
- 1 1/2 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
- 1/2 tbsp sriracha
- 1/2 tsp soy sauce
- small knob ginger
- 1 large garlic clove
- 2 x thick salmon or trout fillets
- 1 tbsp light oil
- 2 x pouches Tilda Sticky Rice (see note)
- 1 large avocado
- 1/4 small cucumber
- 1 large spring onion
- roasted black sesame seeds
Instructions
- To make the fish marinade, whisk together the sweet chilli sauce, rice wine vinegar, sriracha, soy sauce, and both the ginger and garlic clove, peeled and grated in a small bowl. Using a very sharp knife, remove the skin from the fish fillets and cut into roughly 2cm chunks. Toss in the marinade and set aside.
- Peel, stone and dice the avocado, and finely slice the cucumber and the spring onion.
- Microwave the sticky rice as per the packets instructions.
- Meanwhile, heat the oil in a medium to large non-stick frying pan over a high heat. Once the oil is shimmering, add the fish and it’s marinade, stirring it after a minute and cooking until the outside of the fish is just cooked. These small pieces cook very quickly, so err on the side of caution.
- Divide the rice, avocado, cucumber slices and salmon, with any leftover cooked marinade from the pan between two bowls and sprinkle over the spring onions and a generous amount of the roasted sesame seeds.
Notes
To make sushi rice from scratch: Cook the sushi rice as per the packets instructions. I find for 160g (2/3 cup, perfect for two rice bowls) rice I need to rinse it, soak it in cold water for 15 minutes then cook it in 220ml (a scant cup) of cold water, with the lid on for 10 minutes over a low heat once it has been brought to the boil. I then leave it to steam for 10 minutes with the lid on before allowing it to cool to my desired temperature.
Keywords: spicy salmon, spicy trout, sushi bowl, avocado