Japanese Salmon Rice Bowl

Name: Japanese Salmon Rice Bowl with Avocado & Wasabi Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 knob ginger; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); ¼ tsp salt; 1 packet black sesame seeds; 1 unit avocado; 1 tub Wasabi Mayo; 2 tsp water (for the mayo); 1 packet salmon; drizzle soy sauce (or gluten free tamari soy sauce); 1 bunch Asian Greens

with Avocado & Wasabi Mayo

Get up to $175 off

All the flavour of a sushi roll but all loaded into a wholesome bowl - from the tasty rice, succulent salmon, sauteed greens and creamy avocado, all topped off with a generous drizzle of warming wasabi mayo (if you like it!)

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Sesame

•Eggs

•Royal Jelly, Bee Pollen, Propolis

•Sulphites

•Fish

•Soy

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 knob

ginger

2 clove

garlic

1 packet

basmati rice

1 packet

black sesame seeds

1 unit

avocado

1 tub

Wasabi Mayo

1 packet

salmon

1 bunch

Asian Greens

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

water (for the mayo)

drizzle

soy sauce (or gluten free tamari soy sauce)

Nutrition Values

/ per serving

Calories3881 kcal

Fat56.6 g

of which saturates9.8 g

Carbohydrate63.9 g

of which sugars2.4 g

Protein37.8 g

Sodium184 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Grater

•Lid

•Medium Pan

•Chopping board

•Knife

•Small Bowl

•Medium Non-Stick Pan

•Paper Towel

Cooking Steps

Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water (for the rice) and salt (see ingredients list) to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed.

While the rice is cooking, roughly chop the Asian greens. Thinly slice the avocado.

TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from home to mellow the flavour. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo). TIP: Adding water to the wasabi mayo will thin it slightly to make it easier to drizzle.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. TIP: Cook times will vary depending on the size of the fillet. Transfer to a plate.

Wipe out the frying pan with paper towel and return to a medium-high heat with a drizzle of olive oil. Add the Asian greens and cook for 1-2 minutes or until wilted. Season with salt and pepper.

Stir 1/2 the black sesame seeds through the rice. Divide the garlic & ginger rice between bowls. Top with the salmon, Asian greens, avocado and drizzle over the wasabi mayo (if using). Sprinkle over the remaining sesame seeds and drizzle with a little soy sauce if you like.