Double Salmon Bento-Style Dinner

Name: Double Salmon Bento-Style Dinner with Crispy Vegetable Gyoza, Sesame Slaw and Sticky Rice
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 250 g Vegetable Gyoza; 500 g Salmon Fillets, skin-on; ¾ cup Sticky Rice; 1 unit(s) Miso Broth Concentrate; 170 g Coleslaw Cabbage Mix; 56 g Edamame; 2 unit(s) Green Onion; 1 tbsp Sesame Oil; 1 tbsp Soy Sauce; 1 tbsp Seasoned Rice Vinegar; 2 tbsp Spicy Mayo; 9 g Sesame Seeds; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1.5 tsp Sugar*

with Crispy Vegetable Gyoza, Sesame Slaw and Sticky Rice

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Sweet miso-glazed salmon sits on top of sticky edamame rice, and sesame-soy coleslaw adds crunch. Easy pan-fried veggie gyoza dumplings are the perfect side for this Asian Heritage dinner!

Ingredients: Salmon fillet • Vegetable gyoza dumplings (filling: cabbage, carrot, corn, textured soy flour, shiitake mushroom, modified corn starch, soy sauce (water, soybeans, wheat, salt), green onion, canola oil, salt, sugar, sesame oil, granulated garlic, spices, guar gum, xanthan gum, wrapper: enriched wheat flour, water, canola oil, salt, corn starch, gyoza sauce: water, sugar, soy sauce (water, soybeans, wheat, salt), vinegar, canola oil, salt, sesame oil, granulated garlic, spices, guar gum, xanthan gum) (soy, sesame, wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Calrose rice • Edamame (soy) • 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) • 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) • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds • Green onion

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 Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Vegetable Gyoza

(Contains: Wheat, Sesame, Soy)

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Sticky Rice

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May contain traces of: 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)

1 tbsp

Soy Sauce

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

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Spicy Mayo

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

9 g

Sesame Seeds

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

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tsp

Sugar*

Nutrition Values

Calories1040 kcal

Fat44 g

Saturated Fat5 g

Carbohydrate120 g

Sugar15 g

Dietary Fiber8 g

Protein33 g

Cholesterol45 mg

Sodium1820 mg

Trans Fat0.1 g

Potassium1050 mg

Calcium150 mg

Iron5.5 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Small Bowl

•Paper Towel

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

PDF

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.
To the pot with rinced rice, 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.

Meanwhile, to a small bowl, add miso and 1 tsp (2 tsp) sugar. Stir to combine.
Line a baking sheet with parchment paper.
Pat salmon dry with paper towels, then season with salt and pepper.
To the prepared baking sheet, add salmon. Top with miso mixture.
Roast in the middle of the oven for 10-14 min, until cooked through.**

Meanwhile, heat a large non-stick pan over medium-high. 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.

Add 1/3 cup (2/3 cup) water, then half the sesame oil to the same pan. Add gyozas flat-sides down.
Cover pan with lid. Reduce heat to medium once water starts boiling.
Cook for 4-6 mins, until water completely evaporates and gyoza bottoms are crispy.

Meanwhile, thinly slice green onions.
To a large bowl, add remaining sesame oil, 1/2 tsp (1 tsp) sugar, vinegar and soy. Whisk to combine.
Add coleslaw mix and half the green onions. Toss to combine. Season with salt and pepper.