Sesame Salmon Rice Bowls
with Mushrooms and Sriracha Mayo
Inspired by traditional gohan, Japanese stirred rice, this dish pairs flaky, sesame-crusted salmon with heaps of delicious veggies and a fragrant, savoury ginger-soy sauce – all mixed together in one delicious bowl. A little spicy mayo on top adds a bright, creamy zing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
56 g
Edamame
(Contains Soy)
113 g
Mushrooms
15 g
Ginger
¾ cup
Basmati Rice
1 tbsp
Sesame Seeds
(Contains Sesame)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tsp
Sriracha
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Green Onion
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Sugar*
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water, 2 tbsp butter and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and edamame, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels. Season with salt and pepper. Sprinkle half the sesame seeds over flesh side of salmon, avoiding skin. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Transfer salmon to a foil-lined baking sheet, skin-side down. Broil in the top of the oven until sesame seeds are golden and salmon is cooked through, 3-4 min.** Carefully wipe the pan clean.
While salmon cooks, thinly slice mushrooms. Thinly slice green onion. Peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). Add mayo, a pinch of sugar (dbl for 4 ppl) and 1 tsp sriracha to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, to taste, then stir to combine. When salmon is in the oven, reheat the same pan over medium. Add remaining sesame seeds to the dry pan. Toast, stirring, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min. Season with salt and pepper. Add ginger and half the green onions. Cook, stirring often, until fragrant, 30 sec. Add soy sauce mirin blend and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 30 sec-1 min. Remove the pan from heat.
Fluff rice with a fork. Transfer mushroom mixture to the pot with rice, reserving 2 tbsp sauce (dbl for 4 ppl) in the pan. Add toasted sesame seeds to the pot with rice. Stir until rice is coated with sauce. Season with salt and pepper, to taste.
Remove and discard salmon skin, if desired. Using a fork, gently flake salmon into bite-sized pieces. Divide rice between bowls. Top with salmon. Spoon remaining sauce from the pan over salmon. Sprinkle with remaining green onions. Dollop sriracha mayo over top.
