Japanese Salmon Rice Bowl
with Sesame Wombok & Pickled Ginger
- Gluten
- Sesame
- Soy
- Wheat
- Fish
- Eggs
- Milk
- Almond
- Cashew
- Fish
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
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 wombok with tasty salmon on a bed of garlic rice? Delish!
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Crispy Shallots
1
Cucumber
2
Garlic
1 packet
Japanese Dressing
(Contains: Gluten, Sesame, Soy, Wheat; May be present: Almond, Cashew, Fish, Eggs, Milk.)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Pickled Ginger
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
2 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Shredded Wombok
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
1 drizzle
soy sauce
(Contains: Soy; May be present: Gluten.)
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 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 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 wombok, 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 wombok, add sesame dressing. Toss to combine and season to taste with salt and pepper.
• Divide rice and sesame wombok between bowls. Top with salmon and drizzle over Japanese-style dressing.
• Garnish with pickled ginger and crispy shallots to serve. Enjoy!
