Phillip Tang’s simple and refreshing rice bowl is made with our new Chili Lime Salmon Shorties! The zesty and bright flavors of the sausages pair perfectly with thinly sliced fennel and radishes. Dress the rice bowl simply with good olive oil, fresh lemon juice, and garnish with cilantro and fennel fronds.
Ingredients
- 2 package Chili Lime Salmon Shorties
- 1/4 a bulb of fennel, thinly sliced
- 2-3 radishes, thinly sliced
- 3-4 stems of cilantro, roughly chopped
- 1/2 cup steamed rice
- 1 tablespoon olive oil
- juice of 1/2 a lime
- fennel fronds for garnish
Instructions
Fry Salmon Shorties in a pan according to package instructions. Add steamed rice to a bowl. Top with Salmon Shorties. Spread fennel and radishes on top. Drizzle olive oil on top along with a squeeze of lime. Garnish with fennel fronds and cilantro. Enjoy!