Salmon rice bowl with edamame, egg & avocado
A colorful rice bowl topped with marinated seared salmon, king oyster mushroom, edamame, hard-boiled egg, and avocado.
What you need
How Maurice does it
- 1
Cook the rice according to package instructions.
- 2
Slice the king oyster mushrooms in half lengthwise. Heat 1 tbsp neutral oil in a pan and sear the mushrooms with 1 clove of garlic until golden. Set aside.
- 3
Cut the fresh salmon into cubes. In a bowl, mix soy sauce, fish sauce, vinegar, and oyster sauce. Marinate the salmon cubes in the mixture.
- 4
Sear the marinated salmon briefly in the same pan until just cooked. Set aside.
- 5
In the same pan, add the remaining garlic and edamame beans. Stir-fry until tender, adding a splash of water if needed.
- 6
Hard-boil the eggs, then peel and chop them. Toss the edamame and chopped eggs with sesame oil and grated garlic.
- 7
Slice the avocado.
- 8
Serve everything over a bed of rice: arrange the seared mushroom, salmon cubes, edamame-egg mixture, and avocado slices on top.
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