Salmon bowl with miso brown rice
Ingredient List
For the Rice
- 1 cup brown basmati rice
- 2 cups water
- 1 tbsp soy sauce
- 2 tsp miso paste
For the Seared Salmon
- 2 x 150g salmon fillets
- A drizzle of olive oil
- 2 tbsp dried mixed herb spice
- 2 lemons
For the Cauliflower
- 1 full cauliflower head
- 2 tbsp za'atar
- 1 tbsp Moroccan rub
- A pinch of salt
- 3 garlic cloves
To Assemble
- White cabbage, shredded
- Sugar snaps
- Pickled ginger
- Kewpie mayo
- Nigella seeds
Directions
Start with the cauliflower as it takes the longest. Preheat the oven to 180°C. Place the cauliflower in a pot with a splash of water and all the cauliflower spices. Roast until tender but still firm.
Cook the rice with the water and soy sauce until done, then stir through the miso paste. Set aside.
Heat a drizzle of olive oil in a non-stick pan. Add the spices, then the salmon fillets. Squeeze over the lemon juice and sear on both sides. Keep whole or break into smaller pieces.
Chop the cabbage, slice the sugar snaps, and break the cauliflower into florets. Assemble everything in a bowl with the rice and salmon. Top with nigella seeds, kewpie mayo, and pickled ginger. Serve with chopsticks and soy sauce on the side.
