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Asian Tri-Colour Salmon and Rice



0 portion(s)

400 g Rice (Basmati or similar)

  • 400 g Salmon
  • 1.5 tablespoons flour
  • 60 g sugar, Divided
  • 120 g soy sauce, Divided
  • 4 eggs
  • 1 green capsicum

Recipe's preparation

  1. Cut Salmon into 2-3 cm pieces and coat in flour

  2. Mix together half of soy sauce and sugar and add Salmon to soak in it.  Set aside.

  3. Slice Capsicum and soak in second half of soy and sugar mixture.  Set aside

  4. Place eggs in TM bowl with S&P and mix together 6 seconds on Sp5.   Set aside and rinse bowl and dry.

  5. Wash rice in TM steamer basket  then place in TM bowl.   Add 900 g water and cook 16 min at Varoma Temp on Sp 4

  6. After 5 min of cooking time, stir rice and add Salmon to Varoma and set in place.  Continue cooking 4 min

  7. Add capsicum on top of Salmon.   Line Varoma tray with wet and wrung out baking paper and pour on egg mixture.   Set in place and continue cooking 8 min.   (by now the time should be done)  Stir egg slightly to give scrambled look.

  8. Ceck Rice is fully cooked. Place rice inThermomserver and top with Capsicum, Egg and Slamon in rows.   

    Eat and Enjoy!


Accessories you need



Make this recipe Gluten free by using GF or cornflour.

This recipe can be eaten cold too, so good for picnics.

Alter the qunatities easily by allowing 100g each of rice and Salmon  and 1 egg per person


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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