Rice Bowl with Salmon, Kimchi, Edamame and Miso Yogurt
With the rice bowl with salmon, kimchi, edamame and miso yogurt from Spoonsparrow a Asian power kick for lunch!
Ingredients
- 125 g parboiled rice
- Salt
- 2 carrots
- 300 g edamame (frozen)
- 400 g Salmon fillet
- 1 tbsp Sesame oil
- Pepper
- 2 tbsp miso paste
- 200 g yogurt (3.5% fat)
- 100 g kimchi (refrigerated)
Instructions
-
1.
Pour the rice into a pot with 500 ml boiling salted water. Simmer gently on low heat in a covered pot for 16–18 minutes. Fluff the rice with a fork and let it steam off briefly.
-
2.
Meanwhile, peel and cut the carrots into long strips. Cook the edamame in boiling water for 5 minutes. Drain, rinse under cold water, and let drain fully.
-
3.
Rinse the salmon fillet, pat dry, and cube it. Heat sesame oil in a large pan. Sauté the salmon over medium heat on all sides for 4–5 minutes. Season with salt and pepper.
-
4.
In a bowl whisk the miso paste into the yogurt and season with salt and pepper. Divide the rice among four bowls. Arrange the salmon, carrots, edamame and kimchi on top and serve with the miso yogurt sauce.
