Japanese salmon donburi with wholegrain rice
Japanese rice bowl with glazed salmon and wholegrain rice, balanced for Phase 3.
This Japanese salmon donburi with wholegrain rice is a simple yet refined rice bowl. Juicy salmon gets a light glaze of tamari and ginger, and sits on a bed of wholegrain rice sprinkled with rice vinegar. Edamame, fresh cucumber, sesame seeds and spring onion make the bowl colourful and complete.
In Phase 3 this donburi fits perfectly. The salmon delivers high-quality protein and healthy fats that keep you satisfied, whilst the wholegrain rice provides slow carbs that give energy gradually. The edamame adds extra protein and fibre, making this a nicely balanced dish that fits seamlessly within a high-protein diet without feeling heavy.
Lovely with a touch of wasabi or a few slices of pickled ginger alongside. A sheet of crumbled nori over the bowl gives it an authentic Japanese finish.
Zo maak je het
- Cook the wholemeal rice according to the packet instructions.
- Fry the salmon 3 minutes on each side and glaze with tamari and ginger.
- Cook the edamame for 3 minutes until just tender.
- Divide the rice between bowls and drizzle with rice vinegar.
- Top with salmon, edamame and cucumber.
- Sprinkle with sesame seeds and spring onion.
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