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Japanese Recipes

Japanese-Style Salmon Rice Bowl

Japanese-Style Salmon Rice Bowl

Japanese-Style Salmon Rice Bowl

with Cucumber Slaw & Pickled Ginger

Up to 180$ + Free Treats / Extras for Life

Allergens:

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

1 packet

Jasmine Rice

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

1 packet

Shredded Cabbage Mix

2

Garlic

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

1 sachet

Crispy Shallots

1 packet

Pickled Ginger

1 packet

Baby Spinach Leaves

2 packet

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1

Cucumber

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

Nutritional Values

Calories814 kcal

Energy (kJ)3410 kJ

Fat43.4 g

of which saturates8.3 g

Carbohydrate75.7 g

of which sugars10.4 g

Dietary Fibre22.5 g

Protein38.1 g

Sodium802 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a medium bowl, add shredded cabbage mix, spinach, and cucumber.

3

• 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!

4

• 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!

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