Servings: 2
Ingredients
- 2 125g Salmon fillets skin off
- Sea salt
- Cracked black pepper
- Mixed lettuce leaves
- 6 Cherry tomatoes halved
- 4 Radishes sliced
- 100 g Edamame
- 4 Baby cucumbers sliced
- 1 Avocado sliced
- 1 Spring onion sliced
- 1 tsp Black sesame seeds toasted
Roasted sesame dressing
- 3 tbsp White sesame seeds toasted and
- 3 tbsp Kewpie mayo
- 2 tbsp Rice vinegar
- 1.5 tbsp Light soy sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
Instructions
Make the dressing:
- Grind the toasted white sesame seeds in a mortar and pestle until finely crushed. Add the mayo, rice vinegar, soy sauce, sesame oil, and sugar. Stir until smooth and well combined. Set aside.
Cook the salmon:
- Season the salmon fillets with salt and pepper.
- Place them directly into the rice cooker pan. Close the outer lid and turn the steam cap handle to the “Cooking” position. Use the arrows to select the “Oil-Free Cooking” setting, set the timer to 5 minutes, and press “Start.”
- After 5 minutes, press “Off/Cancel,” open the lid, flip the salmon, and repeat the process: select “Oil-Free Cooking,” set to 5 minutes, and press “Start.”
- Once cooked, transfer the salmon to a plate and let it rest briefly.
Assemble the bowls:
- Divide the lettuce, tomatoes, radishes, edamame, cucumber, avocado, and spring onion between two bowls. Top each with a salmon fillet. Drizzle generously with roasted sesame dressing and finish with a sprinkle of toasted black sesame seeds.