This salmon bowl is my idea of the perfect weeknight meal – tender, melt-in-your-mouth salmon glazed with a honey-soy-ginger sauce, fluffy sushi rice and plenty of fresh lightly-pickled veggies for crunch and tang. It's the kind of meal that looks and feels impressive but is actually oh-so-simple to throw together. Everything cooks together in your Thermomix in one hit – rice steaming away in the bowl while the salmon poaches gently above in its gorgeous marinade. Top it all with your favourite garnishes (I'm obsessed with crispy chilli oil right now), and you've got yourself a bowl that's fresh, flavoursome, and so satisfying. Not to mention a generous dose of veggies too!
Now, here's the thing that makes this recipe work – our Silicone Steaming Mat for Varoma. Without it, this recipe would be impossible in the Thermomix! The steaming mat holds everything in place while still letting the steam circulate perfectly, so your salmon stays incredibly moist and tender as it gently poaches in its own delicious sauce - no breaking apart or getting minced by the blades, and no bland, simple steaming. We use ours for poaching fish, cooking omelettes, dumplings, ravioli, prawn curry, silken tofu, you name it! Once you've got one, you'll wonder how you ever Thermomix-ed without it. This is genuinely one of those accessories that unlocks a whole new way of cooking with your machine, and this salmon bowl is the perfect recipe to show you why!
Serves 2
+egg free
+nut free
+dairy free (option)
+gluten free (option)
Ingredients
1 lebanese cucumber
1/8 red cabbage
2 carrots
60g (1/4 cup) mirin
60g (1/4 cup) white vinegar
1 teaspoon salt
250g sushi rice
2 salmon fillets, skin on
60g (1/4 cup) soy sauce or tamari
1 tablespoon honey
1 tablespoon grated ginger (or to taste)
1 teaspoon sambal oelek or chilli sauce (optional, to taste)
1 bunch broccolini or other green veg (optional)
Garnishes - toasted sesame seeds, thinly sliced spring onions, fried shallots, crispy chilli oil
Method
- Thinly slice cucumber and red cabbage and grate carrot. This is easiest with our Slicer and Shredder Attachment for Thermomix. Toss prepared veggies in mirin, white vinegar and salt. Set aside.
- Fill TC bowl with 1L water. Place rice in steamer basket and insert into TC bowl. Place steaming tray on top. On upper steaming tray place Steaming Mat for Varoma (available exclusively from us!). Watch the above video to see just how we do it!
- Wash rice for 10 seconds, speed 6.
- Place salmon, soy sauce or tamari, honey, ginger and sambal oelek (if using) on steaming mat. Cover with steaming lid. Steam for 23 minutes, steaming (Varoma) temperature, speed 4. If you want to steam greens with it (I used broccolini), add to the lower Varoma steaming tray for the last 3 minutes cooking time. Be careful of the hot steam!
Divide rice between two serving bowls and top with salmon and veggies. Spoon over all the poaching liquid. Sprinkle with garnishes. Easy as that! Enjoy your fresh and delicious salmon bowl - aren't you so glad you purchased our Steaming Mat for Varoma.
