Name: Salmon Dumpling Rice Bowl with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; garlic; butter; water; 1 jasmine rice; 1 celery; 1 sweetcorn; 1 sriracha; 1 mayonnaise; 1 Shredded Cabbage Mix; 1 ponzu sauce; 1 Crispy Shallots

HelloFresh

Recipes

Japanese Recipes

Salmon Dumpling Rice Bowl

with Charred Corn Slaw & Sriracha Mayo

Get up to $175 off

Allergens:

Milk

•Eggs

•Soy

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

garlic

jasmine rice

celery

sweetcorn

sriracha

(May be present: Soy. )

mayonnaise

(Contains: Eggs; May be present: Soy, Fish, Wheat, Cashew, Almond, Sesame. )

Shredded Cabbage Mix

ponzu sauce

(Contains: Soy; May be present: Cashew, Almond, Sesame, Eggs, Milk, Gluten, Fish, Sulphites, Brazil Nut, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

Crispy Shallots

Not included in your delivery

olive oil

butter

(Contains: Milk; )

water

Nutrition Values

Energy (kJ)3919 kJ

Fat38.9 g

of which saturates11.4 g

Carbohydrate115.1 g

of which sugars12.4 g

Protein26.2 g

Sodium1163 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.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice celery. Drain the sweetcorn. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• When the rice has 10 minutes remaining, wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • When oil is hot, add salmon dumplings, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes.

TIP: Cook in batches if your pan is getting crowded.

• While the dumplings are cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.

• Divide garlic rice between bowls. • Top with salmon dumplings and charred corn slaw. • Drizzle over sriracha mayo. Garnish with crispy shallots to serve. Enjoy!