As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.
1 Salmon Filet
1/4 Cup Soy Sauce
1 TBSP Honey, I used Hot Honey, but use whatever you have
Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.
Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.
While the salmon cooks prep your toppings.
Once the salmon is done, build your bowl!
Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].
As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.
4 Burger Buns
1 LB Ground Beef
4 Eggs, Fried
4 Slices Sharp Cheddar Cheese
1 Cup Kimchi, split amongst the 4 burgers
Salt & Pepper
Let’s Get Cooking
To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.
Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.
To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.
I have been obsessed with Kimchi recently, any foods that are natural probiotics are a friend of mine. Kimchi is a Korean dish that is a fermented, spicy cabbage, often mixed with garlic, ginger, and chilis. Kimchi can be eaten on its own, or it can be fried with rice, which is a popular Korean dish. Perfect to make in large batches and enjoy for lunches over the week. I adapted this recipe from NYtimes Cooking.
3 TBSP Unsalted Butter
1/2 Yellow Onion, medium diced
1 Cup Kimchi, roughly chopped
2 TBSP Kimchi Juice
1/2 Cup Salted Ham, diced [or any leftover cooked meat]
2 Cups Cooked, Cooled Rice
2 TSP Soy Sauce
1 TSP Sesame Oil
2 TSP Vegetable Oil
Nori, ripped to pieces
Let’s Get Cooking
In a large saute pan melt the butter over MED-LOW heat and add the onions. After about 2 minutes, add in the kimchi + kimchi juice and stir until it comes to a slight boil. Add in the ham and cook for about 5 minutes.
Add in the rice and break it up with a wooden spoon, mix well. Turn up the heat and add in soy sauce + sesame oil. Mix and then turn down the heat, letting the rice cook.
In a separate small pan, add in the oil. Once the oil is hot, cook the egg to the desired doneness.
Serve the rice topped with nori pieces and the fried egg.