Seared Salmon 'Sushi' Bowl

Seared Salmon 'Sushi' Bowl

with Avocado & Wasabi Mayo

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All the flavour of a sushi roll but all loaded into a wholesome bowl - from the tasty rice, succulent salmon, sauteed greens and creamy avocado, all topped off with a generous drizzle of warming wasabi mayo (if you like it!)… this dish will give your local sushi train a run for its money.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 knob


2 clove


1 packet

basmati rice

1 packet

black sesame seeds


1 unit


1 tub

wasabi mayo

(ContainsEgg, SulphitesMay be presentTree Nuts)

1 packet



1 bunch

Asian greens

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


2 tsp

water (for the mayo)


soy sauce (or gluten free tamari soy sauce)

(ContainsSoya, Gluten)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3760 kJ
Fat54.9 g
of which saturates13.1 g
Carbohydrate62.9 g
of which sugars1.6 g
Protein36.5 g
Sodium567 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Chopping board
Small Bowl
Medium Non-Stick Pan
Paper Towel

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 the flavour. 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 get crisp! 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 over the wasabi mayo (if using). Sprinkle over the remaining sesame seeds and drizzle with a little soy sauce if you like.