“I have always loved rice – as a family my ancestors lived all over the Far East, so I think that’s why I grew up eating a lot more rice dishes than the average 1980s family,” says Emma.
Check out more healthy recipes:
- Emma Rice’s spicy chicken salad recipe
- Tenderstem, pancetta and goat’s cheese salad recipe
- Spiced chai smoothie bowl recipe
“Then later in life I discovered, like many people, I don’t digest wheat very well, and my son is also very intolerant, but rice suits us all down to the ground.
“My husband can eat it to carb-load before training, and the kids eat it whenever they’re hungry with whatever they find in the fridge: leftovers, hard-boiled eggs, or sometimes just soya sauce and nori seaweed. It’s the perfect staple for busy household.”
Emma’s recipe for Salmon donburi with pickled cucumber
- 100 grams of Japanese rice
- 2 salmon fillets
- A whole cucumber
- 25 grams of salt
- 50 grams of sugar
- Black peppercorns
- Rice/cider vinegar
In the morning (or even better, the day before) make the pickled cucumbers:
- Use a mandolin or cheese slicer to make cucumber ribbons.
- Pack into a Kilner jar.
- In a small saucepan add 100 grams of sugar with 50 grams of salt to 150 ml of rice/cider vinegar, warm it up, and stir until everything has dissolved.
- Pour this over the cucumber, and add some black peppercorns. Leave for as much time as you’re able.
Then prepare the rest:
- Cook the rice – and remember to wash or polish it first to make the grains perfect.
- Season and oven bake the salmon until it’s just opaque; don’t overcook it.
- When you’re ready to eat fill your bowl with rice, lay salmon on top and put a good amount of picked cucumber on the side.
- Sprinkle with black sesame to serve.
Emma lives between Bath in England and Marrakesh in Morocco, with her three children, husband and sausage dog. She eats rice out of a bowl every day. Follow her on Instagram: @owl_emma.