Viral Salmon Rice Bowl (Tiktok Recipe) Recipe
This Viral Salmon Rice Bowl is a quick and flavorful dish combining tender oven-baked salmon fillets with crispy baked cavolo nero, fluffy basmati rice, and a vibrant drizzle of soy sauce, sriracha, and mayo. Perfect for a balanced lunch or dinner, it delivers a satisfying mix of textures and a kick of umami in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Ingredients
Main Ingredients
- 200 g white basmati rice, cooked ahead of time
- 150 g cavolo nero
- 360 g frozen salmon (4 fillets), defrosted
- 4 spring onions, thinly sliced (for garnish)
Sauces and Seasonings
- 2 tbsp soy sauce
- 4 tbsp mayonnaise (1 tbsp per bowl)
- 2 tbsp sriracha (0.5 tbsp per bowl)
- 4 tsp rice vinegar (1 tsp per bowl)
- 1 tbsp rapeseed oil
- 1 tbsp honey
- Salt & pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 180°C (356°F) to prepare for baking the salmon and cavolo nero.
- Prepare the Salmon: Defrost the salmon fillets if frozen. Pat them dry thoroughly with paper towels to remove excess liquid for better roasting.
- Season the Salmon: Line a baking tray with parchment paper and place the salmon fillets skin-side down. Drizzle with soy sauce, honey, and half of the rapeseed oil. Rotate the fillets to coat evenly.
- Bake the Salmon: Place the salmon in the preheated oven for about 10 minutes, adjusting cooking time according to thickness. The fillets should be tender and easily flaked when done.
- Prepare Cavolo Nero: Remove the stems from the cavolo nero and tear into medium-sized rectangles. Spread on a lined baking sheet, drizzle with remaining rapeseed oil, season with salt, and bake in the oven for 6 minutes or until just crispy.
- Assemble the Bowl: Flake the cooked salmon and add it along with a portion of the pre-cooked basmati rice to a bowl. Drizzle with soy sauce and sriracha, then gently stir to combine.
- Reheat the Rice: Place an ice cube on top of the rice, cover with a small sheet of parchment paper, and microwave for 1.5-2 minutes. Remove the ice cube and stir the rice to fluff.
- Add Final Touches: Drizzle mayonnaise and an additional splash of soy sauce over the bowl. Sprinkle sliced spring onions on top for crunch.
- Serve: Serve the salmon rice bowl with the crispy baked cavolo nero on the side. Use the cavolo nero pieces to fold and scoop the rice and enjoy!
Notes
- Adjust baking times depending on the thickness of your salmon fillets to avoid overcooking.
- Using an ice cube to reheat the rice helps prevent it from drying out.
- Feel free to swap rapeseed oil with olive oil if preferred.
- The dish can be customized with other greens or sauces according to taste.
