Rice Bowl with Smoked Salmon and Cucumber
30 min
Medium
2 servings
🐟
200 g
Tinned Smoked Salmon
🍚
200 g
Rice
🥒
150 g
Diva Cucumber
🌶️
30 ml
Sichuan Chili Crisp
🧂
15 ml
Fermented Black Soybeans
🍶
15 ml
Rice Vinegar
🍶
15 ml
Toasted Sesame Oil
🍃
5 g
Dried Red Shiso Leaves
🌱
30 g
Scallions
🌰
5 g
Sesame Seeds
Preparation Steps
Step 1/3
Cook rice in rice cooker.
Step 2/3
Slice cucumber and toss with rice vinegar, sesame oil, and crumbled shiso leaves.
Step 3/3
Top cooked rice with tinned salmon, cucumber mixture, chili crisp, fermented soybeans, scallions, and sesame seeds.
Composition
Ingredients
Types
Fish, Grains, Vegetables, Condiments, Herbs
Ingredients
Tinned smoked salmon, Rice, Diva cucumber, Sichuan chili crisp, Fermented black soybeans, Rice vinegar, Toasted sesame oil, Dried red shiso leaves, Scallions, Sesame seeds
Allergens
Fish, Soy, Sesame
Dietetics
Dietary regimen
Pescatarian
Calories
500 kcal
Macro nutrients
Protein: 25g
Nutritional Information
Minerals
Sodium: 800mg
Vitamins
Vitamin C: 10mg
Preparation
Time Information
Preparation
10 minutes
Cooking
20 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
3 steps
Equipments
Utensils
knife, bowl, spoon
Appliances
rice cooker
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
Asian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Salty, Spicy
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (Covered), fridge : 2 days (Covered), freezer : Not recommended