All the flavour of a sushi roll but all loaded into a wholesome bowl - from the tasty rice, succulent salmon to creamy avocado, all topped off with a generous drizzle of warming wasabi mayo… this dish will give your local sushi train a run for its money.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
black sesame seeds(ContainsSesame)
wasabi mayonnaise(ContainsEgg, Soy)
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
water (for the rice)
water (for the mayo)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the Asian greens. Thinly slice the avocado.
TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from the pantry to mellow it. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo). TIP: Adding water to the wasabi mayo will make it easier to drizzle.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to a plate.
Wipe out the frying pan with paper towel and return to a medium-high heat with a drizzle of olive oil. Add the Asian greens and cook for 1-2 minutes or until wilted. Season with salt and pepper. Stir 1/2 the black sesame seeds through the rice.
Divide the garlic ginger rice between bowls. Top with the salmon, Asian greens, avocado and drizzle with the wasabi mayo (if using). Sprinkle with the remaining sesame seeds and drizzle with a little soy sauce if you like.