Japanese-Style Salmon Rice Bowl

Name: Japanese-Style Salmon Rice Bowl with Cucumber Slaw & Pickled Ginger
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 20 g butter; 2 clove garlic; 1 cup water (for the rice); 1 packet Jasmine Rice; 1 packet Baby Spinach Leaves; 1 cucumber; 1 packet shredded cabbage mix; 1 packet salmon; 1 packet sesame dressing; 1 packet Japanese dressing; 1 packet pickled ginger; 1 sachet Crispy Shallots; ¼ cup water

with Cucumber Slaw & Pickled Ginger

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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!

Allergens:

Milk

•Fish

•Eggs

•Gluten

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

Jasmine Rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Baby Spinach Leaves

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

Nutritional Values

Energy (kJ)3791 kJ

Calories906 kcal

Fat54.3 g

of which saturates14.9 g

Carbohydrate79.2 g

of which sugars10.6 g

Dietary Fibre22.5 g

Protein39.5 g

Sodium966 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!