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$10 Meals Salmon Rice Bowl

Posted by John Reed on 10th April 2020

Approx 2 – 3 Portions

Shopping List

225g/0.5lbs x Salmon fillet ($4.00)
1/4 x White cabbage ($0.50)
1 x Large carrot ($0.20)
1/2 x Cucumber ($0.50)
1/2 x Avocado($0.75)
1/2 x Lime ($0.25)
150g/5.2oz x Long grain white rice ($0.20)
5 tbsp x Rice vinegar ($0.25)
5tbsp x Light soy sauce ($0.35)
1/4 tsp x Sesame seed oil ($0.10)
1 tsp x Sesame seeds ($0.10)
Total $7.20 (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)


225g/0.5lbs x Salmon fillet (Descalled, debonned & cut into 3cm cubes)
3 tbsp x Light soy sauce
1 tbsp x Honey

White Cabbage

1/4 x White cabbage (Sliced)
2 tbsp x Rice vinegar
1 tsp x Olive oil
2 Pinches x Natural sea salt

Sesame Cucumbers

1/2 x Cucumber (Sliced)
1/4 tsp x Sesame seed oil
1 tsp x Sesame seeds
Pinch x Natural sea salt


1 x Large Carrot (Peeled & sliced into juillene)
2 tbsp x Light soy sauce
2 tbsp x Rice Vinegar
Small pinch x Natural salt


150g/5.2oz x Long grain white rice
375ml12.6fl oz x Water
Pinch x Natural sea salt


1/2 x Avocado (Cut into 2 fans)
1/2 Lime juice
2 x Eggs


1) Prepare the salmon and cut up into 2cm cubes with the skin on. Place onto a plate, cover and pop into the fridge till later.

2) Slice the white cabbage and place all the ingredients into a mixing bowl. Mix well, cover and place into the fridge.

3) Slice the cucumbers about 1/2 cm thick and place into a mixing bowl. Add the rest of the ingredients and mix well. Cover and place into the fridge till later.

4) Peel & carefully slice the carrot into thin slices. Slice the carrot slices into a matchstick julienne. Place the julienne of carrots into the mixing bowl and add the rest of the ingredients. Mix well, cover and place into the fridge.

5) Prepare the avocado and carefully take off the skin. Remove the nut and cut the half of avocado into two fans using a sharp knife. Squeeze the lime juice over the top with a small pinch of salt.

6) Weigh out the rice into a medium size pan and add the water. Add the pinch of salt and place the lid on top. Place the pan onto a medium heat and once it starts simmering turn down to a low. Place a timer on for 10 minutes. Then once done take off the heat and do not remove the lid. Allow the rice to steam for 10 minutes.

7) Place a non stick frying pan onto a high heat. Season the skin of the salmon and add a tablespoon of oil to the pan once hot. Then add the salmon skin side down and cook for 4 – 5 minutes until the salmon skin is crispy. Flip the cubes over and cook for a further 3 minutes. Take off the heat and place the salmon onto a plate to rest.

8) Place the same pan back on the heat, then add the 3 tablespoons of light soy sauce and the tablespoon of honey. Cook the sauce down for 2 minutes swirling the pan now and again until it is slightly thick. Take off the heat and add the cubes of salmon coating them gently. Place a small egg pan or frying pan onto a medium heat. Add a tablespoon of oil and crack one of your eggs into the pan. Cook for 3 – 4 minutes or for how ever long you want to cook your egg. Repeat the same if you’re doing more dishes. Assemble the garnishes and build it up in a bowl and serve.


For more guidance on the dish check out the YouTube video below!


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