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Japanese Salmon Rice Bowl

Japanese Salmon Rice 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
Allergens:MilkSesameEggRoyal Jelly, Bee Pollen, PropolisSulphitesFishSoyaGluten
Preparation Time
30 minutes
Cooking difficulty
Level 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,Royal Jelly, Bee Pollen, Propolis,Sulphites,Traces of Tree Nuts,May contain traces of allergens)

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)


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3881 kJ
Fat56.6 g
of which saturates9.8 g
Carbohydrate63.9 g
of which sugars2.4 g
Protein37.8 g
Sodium184 mg
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 (see ingredients list) 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.


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 home 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 thin it slightly to 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. TIP: Cook times will vary depending on the size of the fillet. 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.