Salmon Bento-Style Dinner
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Salmon Bento-Style Dinner

Salmon Bento-Style Dinner

with Crispy Veggie Gyoza, Sesame slaw and Sticky Rice

Sweet miso-glazed salmon

Allergens:
Wheat
Sesame
Soy
Salmon
Sulphites
Egg
Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Vegetable Gyoza

(Contains Wheat, Sesame, Soy)

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Sticky Rice

1 unit(s)

Miso Broth Concentrate

(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)

170 g

Coleslaw Cabbage Mix

56 g

Edamame

(Contains Soy)

2 unit(s)

Green Onion

1 tbsp

Sesame Oil

(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

9 g

Sesame Seeds

(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

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Nutrition Values

Calories1010 kcal
Fat52 g
Saturated Fat7 g
Carbohydrate117 g
Sugar15 g
Dietary Fiber8 g
Protein45 g
Cholesterol95 mg
Sodium1710 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium200 mg
Iron6 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

1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • To a medium pot, add sticky rice and enough water to cover.
    Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
  • Add 1 1/3 cups (2 2/3 cups) fresh water and edamame. Bring to a boil over high.
    Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
    Remove from heat. Set aside, still covered.
2
  • Meanwhile, to a small bow, add miso and 1 tsp (2 tsp) sugar. Stir to combine.
  • Line a baking sheet with parchement paper.
  • Pat salmon dry with paper towels, then season with salt and pepper.
  • To the prepared baking sheet, add salmon. Top with miso mixture. 
  • To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
3
  • Meanwhile, heat a large non-stick pan over medium-high heat. 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. 
4
  • Add 1/2 tbsp (1 tbsp) oil and half the sesame oil to the same pan.  Add 1/3 cup (2/3 cup) water, then Gyozas flat side down.
  • Cover pan with lid. Reduce heat to medium once water starts boiling.
  • Cook for 5-6 mins, until water completely evaporates and Gyoza bottoms are crispy.
5
  • Thinly slice green onion. 
  • To a large bowl, add remaining sesame oil, 1/2 tsp (1 tsp) sugar, vinegar and soy. Whisk to combine. 
  • Add coleslaw mix, half the green onions, half the sesame seeds. Toss to combine. Season with salt and pepperm, to taste. 
6
  • Fluff rice with fork. 
  • Sprinkle remaining sesame seeds over salmon. 
  • Divide rice between bowls. 
  • Top with coleslaw and salmon. 
  • Drizzle over spicy mayo. 
  • Sprinkle over remaining green onions. 
  • Serve gyoza and sauce on the side.
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