Salmon Bento-Style Dinner
with Crispy Vegetable Gyoza, Sesame Slaw and Sticky Rice- Wheat
- Sesame
- Soy
- Salmon
- Sulphites
- Egg
- Mustard
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Gluten
- Egg
- Milk
- Fish
- May contain traces of allergens
- Soy
- Tree nuts
- Peanuts
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.
Ingredients
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: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
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: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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 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.
- 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 gyoza 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.
- Fluff rice with fork, then stir in half the sesame seeds. Season with salt.
- 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 gyoza sauce on the side.
