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Seared Salmon 'Sushi' Bowl

Seared Salmon 'Sushi' Bowl

with Avocado & Wasabi Mayo

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All the flavour of a sushi roll but all loaded into a wholesome bowl - from the tasty rice, succulent salmon, crunchy cucumber and creamy avocado, all topped off with a generous drizzle of warming wasabi mayo… this dish will give your local sushi train a run for its money.

Allergens:MilkSesameEggsRoyal Jelly, Bee Pollen, PropolisSulphitesFishGlutenSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

black sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 unit

avocado

1 tub

Wasabi Mayo

(ContainsEggs, Royal Jelly, Bee Pollen, Propolis, SulphitesMay be presentTree Nuts)

1 packet

salmon

(ContainsFish)

1 bunch

Asian greens

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

water (for the mayo)

drizzle

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3620 kJ
Fat51.4 g
of which saturates12.3 g
Carbohydrate62.7 g
of which sugars1.6 g
Dietary Fibre0 g
Protein36.1 g
Cholesterol0 mg
Sodium565 mg
Utensils
Utensilsarrow down iconarrow down icon
Grater
Lid
Medium Pan
Chopping board
Knife
Small Bowl
Medium Non-Stick Pan
Plate
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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 until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt 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 until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

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

3

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

4

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 until just cooked through, 2-4 minutes on each side (depending on thickness). Transfer to a plate.

5

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 until wilted, 1-2 minutes. Season with salt and pepper. Stir 1/2 the black sesame seeds through the rice.

6

Divide the garlic-ginger rice between bowls. Top with the salmon, Asian greens, avocado and drizzle with the wasabi mayo (if using). Sprinkle with the remaining sesame seeds and drizzle with a little soy sauce if you like.