Firecracker Salmon Rice Bowl

Serves 4.
20 Minutes.
4/5 Adjustable for the kids.

INGREDIENTS
4 skinless salmon fillets. 1 tbsp sesame oil
3 tbsp soy sauce 1 tsp minced ginger
1 tbsp minced garlic. Jasmine rice
1 tbsp brown sugar. 1-2 carrots, julienned
1 tsp each salt, pepper 1 cucumber, peeled into ribbons
1/2 tsp chilli flakes 1 tbsp honey
1 tbsp paprika 2 tbsp sriracha
* to serve (options): sesame seeds, avocado, sriracha kewpie, fried shallots

METHOD
Mix together the firecracker sauce: soy, garlic, sugar, salt, pepper, chilli flakes, paprika, sriracha, oil, honey, ginger).
Cut the salmon into bite sized pieces.

If you have time, marinate the salmon for up to 3 hours.

Preheat a fry pan on medium-high heat, and cook the salmon for 1-2 mins each side until almost cooked through. Depending on the size of the pieces, they may cook quicker or take a little longer. Add in any residual sauce and simmer for a couple of minutes. Remove from the heat. The residual heat will finish cooking the salmon.

Meanwhile, cook the rice.

Put together your rice bowl with the rice, salmon, carrot, cucumber and any additional options*.

To adapt for the kids: keep some salmon aside and cook separately, without the marinade.