HelloHero: Sesame Salmon & Rice Bowl
with Sweet Potato Chunks & Slaw
This bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy salmon, pop sweet potato in the oven, then pile it on a bed of fragrant rice. Serve with crispy slaw for a flavour kick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
Pea Pods
1 packet
shredded cabbage mix
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
1 packet
sesame dressing
(Contains: Sesame, Gluten, Soy, Eggs, Wheat; May be present: Milk.)
1 packet
pickled ginger
Not included in your delivery
olive oil
1.25 cup
water
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss with mixed sesame seeds to coat. Roast until tender, 20-25 minutes.
• Meanwhile, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the final minute of cook time, add garlic and the soy sauce, turning salmon to coat.
• Trim and thinly slice pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix and Japanese style dressing. Season to taste with salt and pepper. • Slice salmon. Divide rice between bowls. Top with salmon, sesame sweet potato and slaw. • Drizzle with sesame dressing to serve. Enjoy!
