Recipes

Sensational peanut salmon bowl

15 mins Serves 2 Easy Rich Roasted Peanut Rāyu

What makes a good salmon bowl great? A proper peanut sauce and a generous drizzle of Rāyu. 30 minutes, seriously good.

Noodles Quick Rich Roasted Peanut

This is the recipe that converts people. The one where someone tries it at your place, goes suspiciously quiet for a few minutes, then asks “what was that chilli oil again?” It’s a 10-minute weeknight meal that tastes like you spent an hour on it - and the secret is entirely, unapologetically, the Rāyu.

The Rich Roasted Peanut Rāyu brings heat, crunch, and that deep savoury umami all at once. Drizzled on top for a crunchy surprise in an already decadent peanut sauce - it’s the kind of bowl you’ll make twice in one week and feel absolutely no shame about.

Rich Roasted Peanut Rāyu
Used in this recipe
Rich Roasted Peanut Rāyu
Crunchy, savoury peanut chilli oil with deep roasted flavour and serious texture.
Shop Now - $16.95

The Recipe

Ingredients

  • THE SAUCE
  • 4 tbsp smooth peanut butter
  • 4 tbsp coconut cream
  • 4 tsp fish sauce (or tamari)
  • 2 tbsp sweet chilli sauce
  • 4 tbsp lime juice (approx 2 limes)
  • 10g fresh ginger, minced
  • 1 spring onion, finely chopped
  • 4 tbsp water
  • THE BOWL
  • 2 salmon fillets
  • 150g broccolini (or veg of choice)
  • 500g cooked jasmine rice
  • Rich Roasted Peanut Rāyu, to drizzle
  • Sesame seeds, spring onion, lime to serve

Method

  1. FOR THE SALMON
  2. Pat salmon dry and season with salt. Heat a pan over medium-high heat with a little neutral oil.
  3. Place salmon skin-side down. Cook undisturbed for 3–4 minutes until the skin is crispy, then flip and cook a further 2–3 minutes until just cooked through. Rest for 2 minutes.
  4. FOR THE SAUCE
  5. Whisk all sauce ingredients together until smooth. If too thick, loosen with a little extra warm water. Taste and adjust — more sweet chilli for sweetness, more fish sauce for depth.
  6. FOR THE BOWL
  7. Steam, boil or sauté broccolini until just tender but still with some bite. Season lightly.
  8. Build your bowls: rice first, then broccolini and salmon. Spoon peanut sauce generously over the top.
  9. Finish with a drizzle of Rich of Fiery Roasted Peanut Rāyu, sesame seeds, spring onion and a squeeze of lime. Eat immediately.

Why It Works

The peanut sauce does the heavy lifting — creamy, spicy, deeply savoury. But the Rich Roasted Peanut Rāyu drizzled over the top at the end is what makes this bowl unforgettable. The crunch of the toasted peanuts and sesame seeds, the hit of chilli oil — it adds a texture and intensity the sauce alone can’t. Think of it as the finishing touch that does 40% of the flavour work.

The Fiery Roasted Peanut Rāyu works equally well here if you want to turn up the heat — same nutty base, considerably more fire.

Make It Yours

  • Peanut butter: Use smooth, natural peanut butter — peanuts as the only ingredient is ideal. If it’s too thick, loosen with a splash of warm water or extra lime juice. And yes, using our Rich Roasted Peanut Rāyu as part of the sauce itself instead of plain peanut butter is something we wholeheartedly encourage.
  • Fish sauce: Adds incredible depth and umami — but tamari works perfectly if you’re keeping it vegetarian. Go easy; a little goes a long way.
  • Lime: Fresh is always better, but the bottle version works when you’re in a pinch. For extra citrus punch, add a little lime zest or a few finely chopped kaffir lime leaves.

Not A Rulebook

  • Cook your salmon like a boss! Pat it dry first. Hot pan, skin-side down — place it in, leave it alone for 3–4 minutes. Don’t touch it
  • Don’t overcook it — salmon keeps cooking off the heat. Pull it when the centre is still slightly translucent and don't forget to rest it for two minutes on the board before serving to keep it juicy.
Fiery Roasted Peanut Rāyu
Want extra heat?
Fiery Roasted Peanut Rāyu
Same peanut crunch, bigger chilli energy. Swap it in when you want the bowl louder.
Shop Now - $16.95

Rāyu FAQ

What is Rāyu?

A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.

How do I use it?

Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.

Is it very spicy?

It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.

Do I need to cook with it?

No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.

About This Product

Is it gluten free? Yes. Vegan? Yes. MSG free? Yes. The Rich Roasted Peanut Rāyu contains peanuts, sesame and soy - check the full ingredients list on the product page for complete allergen info.

Where is it made? Every jar is made in small batches in Coolbellup, Perth WA, using 100% natural ingredients. No artificial anything.

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