Salmon and kale rice bowl

    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

    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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