My mum taught me how to make homemade won tons recently. Although they can be served as an appetizer deep-fried, I like them better in a hearty homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for pleasure in the future.
| Prep Time: | 15 mins |
| Cook Time: | 17 mins |
| Total Time: | 32 mins |
| Servings: | 1 |
| Yield: | 1 bowl |
Ingredients
- ½ pound salmon, cut into chunks
- ½ cup thinly sliced kale, or to taste
- 2 green onions, chopped
- 1 (1/2 inch) piece fresh ginger, thinly sliced, or to taste
- 1 tablespoon water, or more if needed
- salt and ground black pepper to taste
- 1 cup cooked rice, or to taste
- 1 sheet seaweed, torn into small pieces
- ½ teaspoon toasted sesame oil, or to taste
Instructions
- Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
- Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
- Salmon has its own oil, but may also add some olive oil if like.
- Short grain rice cooked with a rice cooker is recommended. Pre-cook the rice a day earlier and store in the fridge is also recommended.
Nutrition Facts
| Calories | 621 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 45 g |
| Saturated Fat | 5 g |
| Sodium | 286 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Quick, tasty and healthy!