Sweet Chili Salmon Rice Bowls

Ingredients

• 600 gsalmon fillets
• 2¾ tsphoney
• 2¾ tspsriracha
• 1¼ tbsplime juice
• 1 tbspgluten-free tamari
• 240 gdry long-grain white or basmati rice
• 150 gshelled edamame (frozen)
• 200 gEnglish cucumber
• 1¼green onions
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a baking sheet with parchment.

3. Mix the honey, sriracha, lime juice and tamari. Pat the salmon dry, lay it on the tray and brush with most of the glaze.

4. Roast for 10 to 12 minutes, until the salmon flakes easily and reaches 63°C (145°F) in the thickest part. Brush with the last of the glaze.

   12 min timer

5. Cook the edamame in boiling water over high heat for 3 minutes, then drain. Slice the cucumber.

   3 min timer

6. Build the bowls with rice, salmon, edamame and cucumber, and finish with green onion and sesame seeds.

Storing and reheating

Keeps 3 days.