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Salmon Sushi Bowl

Salmon Sushi Bowl

with Wasabi Sauce

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Sushi bowls are absolutely brilliant in our book. All the flavour of sushi is here, from vinegared rice to cucumber to salmon and wasabi. But behold! Not a finnicky, messy step in sight. This baby is so quickly whipped up, we reckon it might give sushi train a run for its money.

Allergens:SoyGlutenSesameFishEggMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2 fillet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

1 tub

aioli

(ContainsEgg, Milk)

½ sachet

wasabi

1

carrot

1

cucumber

½ bunch

coriander

Not included in your delivery

cup

water

2 tsp

rice wine vinegar

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

olive oil

3 tsp

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2890 kJ
Fat30.3 g
of which saturates4.5 g
Carbohydrate70.5 g
of which sugars7.1 g
Dietary Fibre0 g
Protein32 g
Cholesterol0 mg
Sodium385 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Sieve
Strainer
Saucepan
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Jasmine rice well. Dice the carrot (peeled) and cucumber, and pick the coriander leaves.

2

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain. Return the rice to the saucepan. Stir through the rice wine vinegar, salt-reduced soy sauce and black sesame seeds, reserving a few for the garnish.

3

Meanwhile, heat the olive oil in a medium frying pan over a medium high heat. Season the salmon on both sides with salt and pepper. Cook the salmon for 2-3 minutes on each side, or until cooked through. Remove from the pan and set aside on a plate for 1 minute to rest.

4

In a small jug or bowl combine the aioli, wasabi and warm water.

5

To serve, divide the Jasmine rice between bowls. Top with the diced carrot and cucumber, and cooked salmon. Drizzle over the wasabi sauce, remaining black sesame seeds and fresh coriander leaves. Enjoy!