Japanese-Style Salmon Rice Bowl
with Cucumber Slaw & Pickled Ginger
- Milk
- Fish
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
- Milk
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired sesame-dressed cabbage with tasty salmon on a bed of garlic rice? Delish! We’ve replaced the sesame seeds in this recipe with crispy shallots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
2 clove
garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Baby Spinach Leaves
1
cucumber
1 packet
shredded cabbage mix
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1 packet
pickled ginger
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water (for the rice)
¼ cup
water
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Finely chop garlic. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until 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!
• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a medium bowl, add shredded cabbage mix, spinach, and cucumber.
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat, add a drizzle of soy sauce.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with cabbage, add sesame dressing. Toss to combine and season. • Divide rice, salmon and slaw between bowls. • Drizzle over Japanese-style dressing. Top with pickled ginger. Tear over coriander to serve. Enjoy!
