This is a one-bowl meal that you will crave!
- 1 cup brown rice
Chili Sauce (makes about 2/3 cup)
- ½ cup water
- 1 tbsp maple syrup or honey
- 3 tbsp apple cider vinegar
- 3 cloves garlic, chopped finely
- 3 tbsp low sodium soy sauce
- 1 tbsp chili flakes
- 1 tsp cornstarch
- 1 tbsp water for the cornstarch
For the Salmon
- 1 lb salmon, skin removed and all brown fat removed from underneath
- ¼ cup cornstarch
- 2 tbsp of sunflower oil
- 1 cup shredded kale
- 1 cup shredded seaweed (nori), optional
- Toasted sesame seeds
- 2 green onions, sliced into rounds
- ½ of an avocado, sliced
- Make the rice: Rice Cooker Method: Cook brown rice in the rice cooker according to rice cooker settings. Stovetop Method: In a saucepan, bring 4 cups water and a large pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 25 minutes.
- In the meantime: Make the Chili Sauce. In a small pot, heat the water, maple syrup or honey, apple cider vinegar, garlic, low sodium soy sauce, and chili flakes. Bring to a simmer and cook for 5 minutes. In a small bowl, mix together the cornstarch and 1 tbsp water until the cornstarch has dissolved. Pour this into the hot chili garlic sauce, stir, and let boil for 10 additional minutes. Turn off the heat so it will thicken. You will only need 4 tbsp of this sauce; store the remainder in the fridge. It will keep for a week or two.
- Cut the salmon into large cubes (about 2 inches).
- As soon as the rice is ready, open the lid of the rice cooker or pot and place the shredded kale on one side of the pot and place the seaweed (if using) on the other side. Close the lid of the rice cooker or pot, and let steam for 10 minutes.
- For the Salmon: In the meantime, cook the salmon. Coat the cubes in cornstarch and shake off the excess. Heat a large frypan over medium-high heat. Add oil. Add the salmon cubes, cook undisturbed for 3-4 minutes. Flip each piece to the opposite side and repeat, flip the cubes to one more side, and cook for 1-2 minutes, flip again, and cook for 1-2 minutes more. Add 4 tbsp of Chili Sauce to the hot pan with the salmon. Let it bubble, tossing the salmon cubes in the sauce.
- To Serve: Spoon 1 cup rice into each bowl and top with salmon cubes, steamed kale and nori. Sprinkle with sesame seeds, green onion and avocado.