Seared Salmon 'Sushi' Bowl
with Avocado & Wasabi Mayo
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.
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
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)
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!
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 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.
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.
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.
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.