Salmon, kale and rice are seasoned with ginger and spring onions in this nutritious rice bowl for one that is quick and easy to prepare.
2 people made this
225g salmon, cut into chunks
35g thinly sliced kale, or to taste
2 spring onions, chopped
1 (1cm) piece fresh ginger, thinly sliced, or to taste
1 tablespoon water, or more if needed
salt and freshly ground black pepper to taste
160g cooked rice, or to taste
1 sheet sushi nori, torn into small pieces
1/2 teaspoon toasted sesame oil, or to taste (optional)
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Method Prep:15min › Cook:17min › Ready in:32min
Combine salmon, kale, spring onions and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to the boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir nori into mixture and top with sesame oil.