Sesame ginger salmon bowl

Method

Cook with confidence.

1. Rinse rice, combine with 450 ml water, cover, and cook over low heat for 14 minutes. Rest covered 10 minutes.
2. Heat the oven to 220°C / 425°F. Mix soy, vinegar, sesame oil, and ginger. Reserve half as dressing.
3. Cut salmon into four portions, brush with remaining sauce, and roast 9–12 minutes until it flakes and reaches your preferred doneness.
4. Divide rice among bowls. Add salmon, sliced cucumber, scallions, sesame seeds, and the reserved clean dressing.