For the Salmon 🐟: 2 salmon fillets (120g each), 1 tablespoon Miso Mix, 1 tablespoon olive oil, 1 tablespoon butter

For the Rice 🍚: 1 cup of uncooked rice (50-75 grams per person, preferably Japanese short-grain rice, but basmati or jasmine also work)

For the Toppings 🥑: ½ avocado, cut into chunks, Kewpie mayo, sriracha, 1 small bunch of scallions/green onions, finely sliced

Prepare the Salmon 🐟: Preheat the oven to 200°C. Place each salmon fillet on a sheet of aluminium foil. Rub with 1 tablespoon miso mix, 1 teaspoon olive oil, and 1 teaspoon butter. Bake the Salmon & Vegetables 🔥: Wrap the foil tightly to create a parcel and place it on a baking tray. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.

Mash the Salmon 🍚: Once the salmon is cooked and slightly cooled, gently mash it with a fork.

Mix the Rice 🍚: In a bowl, combine the mashed salmon with the cooked rice. Add sriracha to the rice for a spicy kick and mix everything well.

Assemble the Bowl 🍚🥑: Scoop the salmon rice mixture into a serving bowl. Top with avocado chunks, a drizzle of Kewpie mayo, and an extra sriracha to taste.

Garnish 🌿: Finish off with freshly sliced scallions/green onions.

Eat up & enjoy 😋🍚🥑🔥