Salmon & Kimchi Rice Bowl

Ohjeet

Cut the salmon into pieces, then marinate with black pepper, salt, and lemon juice fora while.

Beat the egg with milk and black pepper until well mixed.

Stir-fry the egg mixture until it forms soft, creamy scrambled eggs.

Slice the mushrooms and stir-fry until cooked, then season with black pepper and salt.

Pan-fry the salmon on low heat, cooking each side until fully cooked.

@E

Layer the brown rice as the base, then arrange all the ingredients on top and sprinkle with crumbled seaweed.