Firecracker Salmon Bowls
with Toasted Sesame Rice
Tender salmon coated in sweet chilli sauce is paired with a spicy coleslaw, served alongside crisp cucumbers and toasted sesame rice. This filling meal comes together in mere minutes, offering a perfect balance of flavours and textures.
Ingredients: Salmon fillets • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Cucumber • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame seeds • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, Tree nuts, Egg, Mustard)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Sesame, Soy, Wheat, Fish, Milk, Tree nuts, Egg, Mustard)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Sulphites, Gluten, Milk, Tree nuts, Egg, Mustard, Peanuts)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Sesame, Wheat, Fish, Milk, Egg, Mustard)
170 g
Coleslaw Cabbage Mix
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/2-inch rounds.
- To a small bowl, add 1/2 tbsp (1 tbsp) rice vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Stir to combine.
- Add cucumber, then season with salt and pepper. Stir to combine.
- To a medium bowl, add 1/2 tbsp (1 tbsp) rice vinegar, 1 tbsp (2 tbsp) spicy mayo and 1/2 tsp (1 tsp) sugar. Stir to combine. (NOTE: Reserve remaining spicy mayo for serving.)
- Add coleslaw mix and half the green onions. Season with salt and pepper. Stir to coat.
- Meanwhile, heat a large non-stick pan over medium-high. (TIP: You can skip this step if you don't want to toast the sesame seeds.)
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) oil.
- When hot, add salmon. Cook for 3-5 min per side, until browned and cooked through.
- Remove from heat, then break salmon up into large flakes, removing and discarding skin. Add sweet chili sauce and soy sauce. Toss to coat.
- To the pot with rice, add sesame seeds. Fluff rice with a fork and stir to combine.
- Divide rice between plates, then top with coleslaw, salmon and cucumber.
- Top with remaining spicy mayo and remaining green onions.
If you've opted to get salmon, pat dry with paper towels, then season with salt and pepper. Reheat the pan over medium-high, then add 1 tbsp (2 tbsp) oil. When hot, add salmon. Cook for 3-5 min per side, until browned and cooked through. Remove from heat, then break salmon up into large flakes, removing and discarding skin. Add sweet chili sauce and soy sauce. Toss to coat.
