Salmon and kale rice bowl

Salmon and kale rice bowl


1 person made this

About this recipe: 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.


Serves: 1 

  • 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)

Prep:15min  ›  Cook:17min  ›  Ready in:32min 

  1. 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.
  2. 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.

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