Salmon Firecracker Rice

Firecracker rice is a fantastic, delicious, easy and quick meal to prepare in the evening or at lunch.

You’ll need…

  • Cooked rice (a plain white or brown rice is best)
  • 1 Salmon steak/fillet per person
  • 1 chilli finely chopped
  • 1 teaspoon grated ginger
  • 2 garlic cloves finely chopped
  • 1 onion diced
  • Half a teaspoon 5 spice
  • 3 tablespoon soy
  • 3 tablespoon sweet chilli sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • Handful green beans
  • 1 bell pepper cut into lengths
  • Half a broccoli cut into small portions
  • Squeeze of lime to taste


  1. Pre-heat the oven to 180 degrees C fan.
  2. Start cooking your rice according to the instructions on the pack.
  3. Marinade the salmon steaks/fillets in soy and sweet chilli sauce, in their own kitchen-foil parcels.
  4. Place the foil with the salmon in the over for 10 minutes at 180 degrees.
  5. Add both oils garlic onion and chilli to a wok style pan and gently fry until soft.
  6. Add the ginger and small portions of broccoli.
  7. Add in 5 spice and the rest of the vegetables.
  8. Add in the cooked rice (if the rice isn’t ready, take the wok off the heat and just reheat all together when ready, it won’t take long).
  9. Add lime juice and extra soy and seasoning to taste.
  10. Stir in cooked flaked salmon


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