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.
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.