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Ingredients
- Serves 2 people
230 g salmon fillets
64 g mayonnaise
1 tbsp sesame oil
2 tbsp sriracha sauce
1 tsp tobiko (flying fish roe)
200 g cooked japanese rice
1 sheet nori (toasted seaweed) for garnish
salt and pepper to taste
Salmon Kama Mentai Rice (Seared Salmon Bowl)
A popular item in any Japanese restaurant, Salmon Kama Mentai Rice is actually really fast and easy to make at home. It’s one of my favourites because with just a few ingredients and just 20 minutes of your time, it’s a simple budget-friendly option for your holiday party menu. Thinly sliced salmon served on top of a bed of rice, it is covered with spicy tobiko mayo sauce which is then torched, creating a deliciously creamy yet smoky flavour that the dish is known for. If you don’t have a blowtorch, I suggest cooking it in an air fryer or oven on a broiler setting to get a similar texture and taste.
- Easy
- 10 min
- 10 min
- 10 min
- 3 steps
- 8 Ingredients
- Easy
- 3 steps
- 8 Ingredients
- 10 min
- 10 min
- 10 min
Instructions
-
Preparing the tobiko
- In a bowl, mix the mayonnaise, tobiko (flying fish roe), sesame oil and sriracha.
-
Searing the salmon
- Slice the salmon into ½ centimeter thick slices
- Scoop rice into a heatproof serving bowl.
- Place the salmon onto the rice.
- Torch the salmon until it is lightly seared on top, or for about 2 minutes.
-
Searing the sauce
- Top the bowl with the mayonnaise sauce.
- Torch the sauce until it is golden brown and the salmon is more cooked, or about 2 minutes.
Plate and Serve!
If you prefer fully cooked salmon, after the mayonnaise has been spooned on, torch it for longer until it is firm to the touch
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Ingredients
- Serves 2 people
-
230 g salmon fillets
-
64 g mayonnaise
-
1 tbsp sesame oil
-
2 tbsp sriracha sauce
-
1 tsp tobiko (flying fish roe)
-
200 g cooked japanese rice
-
1 sheet nori (toasted seaweed) for garnish
-
salt and pepper to taste
Nutrition
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