Ingredients
Equipment
Method
- Mix soy sauce, sesame oil, garlic and brown sugar. Coat the salmon fillet in it.
- Air fry the salmon at 200°C for 7 minutes or until cooked to your liking. Adjust the time to the thickness of your fillet.
- While it cooks, whisk tahini, soy sauce, rice vinegar, honey, grated garlic and chilli oil into a smooth sauce.
- Heat your rice. Microwave rice is fastest, and leftover rice works well.
- Shave the carrot and cucumber into ribbons with a vegetable peeler and dice the avocado.
- Pile the rice into a bowl, add the salmon and veg, spoon over the sauce and finish with sesame seeds.
Notes
- Salmon: fresh or thawed frozen fillets both work. Thaw frozen salmon completely and pat it dry so the marinade sticks. Skin-on or skinless is up to you, and the thickness of the fillet decides the cooking time.
- Tahini: stir the jar well before measuring, as the oil separates. Brands vary in strength and bitterness, so taste the sauce and add a little more honey if yours is strong.
- Soy sauce: it appears in both the salmon and the sauce. Use tamari if you need it gluten free.
- Rice vinegar: it gives the sauce its tang and cuts through the rich tahini.
- Chilli oil and heat: the sauce already has 1 tbsp of chilli oil in it. For more heat, add extra chilli oil, chilli flakes, sriracha or another hot sauce a little at a time and taste as you go.
- Rice: any rice works. Short-grain rice is stickier, and microwave or leftover rice saves time.
- Toppings: shaved carrot and cucumber ribbons add crunch, avocado adds creaminess and sesame seeds add a nutty finish. Edamame, spring onion, pickled ginger or chilli crisp also suit the bowl.