uce spicy salmon rice bowls

Written By Uce Team
A bowl of sticky uce salmon, garnished with chopped coriander. To the side is rice garnished with black sesame seeds, ribbons of carrot and kimchi. All is served in a round flat bowl on a wooden board.

Serves: Two

Prep time: 20 minutes
Cooking time: 30 minutes

Ingredients

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon minced or grated ginger

  • 1 tablespoon cornflour

  • 1 large salmon fillets cut into 3cm cubes, you can have this skin on or off.

  • 2 servings of rice

  • 1 tablespoon vegetable oil

  • Around 50g of kimchi

  • Black sesame seeds, coriander and lime to serve

Instructions

  • Prepare your rice according to the labels instructions.

  • While it’s cooking, add the uce Korean rayu, apple cider vinegar, soy sauce, grated ginger and cornflour to a bowl and give it a good mix up.

  • Add in your chopped salmon pieces and leave to the side to marinate.

  • Bring a frying pan to a high heat and add your vegetable oil.

  • Once the pan is really hot add the salmon, skin side down.

  • You want it well seared and crispy. After around a minute bring the temperature down to medium, turn the salmon and add the remaining marinade. Allow to cook for around five minutes.

  • Meanwhile prepare your serving bowl with ribbons of carrot, heap in the rice and garnish with black sesame seeds, add a generous helping of kimchi. Then load on your hot and sticky salmon.

  • Garnish with a good squeeze of lime and some fresh, chopped coriander.

How to serve

You can dig straight into this as a main, it’s a great quick midweek meal. Garnish with fresh lime, black sesame seeds and chopped fresh coriander.

Uce Team
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