Ingredients
Equipment
Method
- Add all of the marinade ingredients into a jug, mix until well combined. Add the salmon cubes and half the marinade into a medium sized mixing bowl and mix to coat well. Cover with plastic wrap and marinate in the fridge for 30 minutes.
- While your salmon is marinating, make your rice. You can use a simple and easy fluffy steamed rice recipe.
- Once your salmon has marinated, heat a large skillet on medium-high heat and add 1 tbsp of avocado or canola oil. Use tongs to place your salmon on the skillet one by one. Take care not to get oil splatter when you put the salmon on. Cook until you reach a deep, golden color and turn over to cook for another minute.
- Serve salmon on top of rice, brush with remaining marinade, sprinkle with sesame seeds and serve with some sliced avocado and a sprinkling of sliced spring onion.
Nutrition
Notes
For best results, use good quality, fresh salmon. Atlantic and Tasmanian wild-caught salmon is recommended, though sustainably farmed salmon is also a good option. Look for salmon fillets that are roughly the same thickness. Before cooking, check for any bones. Ensure your salmon is as close to room temperature as possible before starting.
Cooked salmon can be stored in an airtight container in the fridge for up to two days.
All ingredients are offered in Australian cup measurements and weight measurements. Measuring ingredients by weight using kitchen scales is recommended for best recipe success.