Sushi-Inspired Gingery Salmon Bowls

Name: Sushi-Inspired Gingery Salmon Bowls with Seasoned Rice and Broccoli-Edamame Slaw
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Salmon Fillets, skin-on; ¾ cup Sticky Rice; 56 g Edamame; 227 g Broccoli; 1 unit(s) Avocado; 56 g Red Cabbage, shredded; 1 unit(s) Green Onion; 7 g Black Sesame Seeds; 2 tbsp Ginger Sauce; 2 tbsp Seasoned Rice Vinegar; 1 tbsp Sesame Oil; 2 tbsp Spicy Mayo; 1 tsp Oil*; ¾ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Seasoned Rice and Broccoli-Edamame Slaw

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You can’t go wrong with these gorgeous, colourful and flavour-packed sushi-inspired rice bowls. Nutty and tangy seasoned sticky rice brings authenticity to this meal, loaded with sticky broiled salmon, creamy avocado and bright cabbage-broccoli slaw.

Ingredients: Salmon fillets • Broccoli • Avocado • Calrose rice • Edamame (soy) • Red cabbage • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • 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) • Green onion • Sesame oil • Black sesame seeds.

Tags:

Spicy

•New

•Low CO2

Allergens:

Salmon

•Soy

•Sesame

•Wheat

•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 Time35 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Sticky Rice

56 g

Edamame

(Contains: Soy)

227 g

Broccoli

1 unit(s)

Avocado

56 g

Red Cabbage, shredded

1 unit(s)

Green Onion

7 g

Black Sesame Seeds

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

2 tbsp

Ginger Sauce

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

2 tbsp

Seasoned Rice Vinegar

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

1 tbsp

Sesame Oil

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

2 tbsp

Spicy Mayo

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

Not included in your delivery

1 tsp

Oil*

¾ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories980 kcal

Fat63 g

Saturated Fat9 g

Carbohydrate88 g

Sugar16 g

Dietary Fiber10 g

Protein38 g

Cholesterol95 mg

Sodium1070 mg

Trans Fat0.1 g

Potassium1400 mg

Calcium150 mg

Iron3 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

•Medium Pot

•Measuring Cups

•Large Bowl

•Slotted Spoon

•Large Pot

•Measuring Spoons

•Small Bowl

•Baking Sheet

•Aluminum Foil

Cooking Steps

PDF

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 cup (2 cups) fresh water. Bring to a boil over high.
Once boiling, cover and reduce heat to medium-low. Cook for 12-16 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

While rice cooks, to a large pot, add 10 cups hot water and 2 tsp salt (same for 4 servings). Cover and bring to a boil over high.
Meanwhile, cut broccoli into bite-sized pieces.
Thinly slice green onion, keeping greens and whites separate.
Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
Once boiling, add edamame to the pot. Cook 4 min, stirring occasionally.

Meanwhile, to a small bowl, add half the vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir to mix. (This is your sushi rice seasoning!)
Once edamame has been cooking for 4 min, add broccoli. Cook for 30 sec, until bright green and tender-crisp. Using a slotted spoon, transfer broccoli and edmame to a large bowl. Place in fridge to cool.

Line a baking sheet with aluminum foil.
Pat salmon dry with paper towels. Season with salt and pepper.
On the prepared baking sheet, arrange salmon. Drizzle 1 tsp (2 tsp) oil over top. Spread 1/2 tbsp ginger sauce over each salmon piece.
Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**

To broccoli and edamame, add cabbage, green onion whites, remaining vinegar, remaining sesame oil, half the sesame seeds, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) ginger sauce. Toss to coat. (Note: It's okay if veggies are still a little warm!)
Fluff rice with a fork. Add sushi rice seasoning and remaining sesame seeds. Stir gently to mix.