Salmon Rice Blend (Print Version)
# Ingredients:
→ Protein
01 -
4 ounces skinned wild salmon fillet
02 -
1 large beaten egg
→ Produce
03 -
1 big or 2 tiny scallions, chopped (keep whites and greens apart)
04 -
3/4 cup fresh or frozen riced cauliflower
→ Grains and Seasonings
05 -
1/2 cup already cooked chilled brown short grain rice
06 -
1 teaspoon divided sesame oil
07 -
1/2 tablespoon tamari or regular soy sauce
→ Optional Toppings
08 -
Hot sauce or spicy garlic paste
# Instructions:
01 -
Pan-fry salmon using medium-high heat about 5 minutes each side. Put it aside and break into chunks. Clean your pan afterward.
02 -
Warm up half the sesame oil on medium-high heat in your pan. Toss in scallion whites and cook until they smell good, roughly 1 minute.
03 -
Spread rice flat in the pan and let it sit untouched for 2-3 minutes till crispy. Then add your cauliflower rice and cook another 2-3 minutes.
04 -
Make space in the pan, pour in your beaten egg. Stir it constantly as it cooks, about 30-60 seconds until firm. Mix it all together with the rice.
05 -
Mix in soy sauce with the last bit of sesame oil. Gently add the salmon chunks. Top with green scallion parts and hot sauce if you want.
# Notes:
01 -
Always start with chilled rice so it doesn't get soggy
02 -
Feel free to swap in whatever cooked rice you have
03 -
You can easily double or triple this for more people