Vibrant Double Salmon Rice Bowls
with Marinated Veggies and Zippy Mayo Drizzle- Salmon
- Sesame
- Egg
- Mustard
- Sulphites
- Tree nuts
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Gluten
- Mustard
- Sesame
- Sulphites
A bright spring meal has landed by way of this fluffy bed of rice that's piled high with a vibrant mix of marinated veg, perfectly seared salmon, crispy seaweed and a zesty mayo drizzle. Refreshing and filling, this dish is a 10/10, no notes. Ingredients: Salmon fillets • Avocado • Coleslaw mix (carrot, green cabbage, red cabbage) • Baby heirloom tomatoes • Wild rice medley (parboiled rice, wild rice) • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • 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) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Sesame seeds • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Roasted seaweed (seaweed, corn oil, sesame oil, salt) (sesame).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit
Seaweed
(Contains: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy, May contain traces of allergens, Sesame)
170 g
Coleslaw Cabbage Mix
1 unit
Mini Cucumber
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
½ cup
Wild Rice Medley
113 g
Baby Heirloom Tomatoes
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
1 unit
Avocado
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
Not included in your delivery
¼ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, stir in wild rice medley, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
- Halve tomatoes.
- Cut cucumber into 1/4-inch rounds.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
- In a medium bowl, add half the rice vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine.
- Add cucumber and tomatoes. Toss to coat. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Season with Zesty Garlic Blend.
- Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**
- In a large bowl, add coleslaw cabbage mix, mayo, remaining rice vinegar and remaining sesame oil. Toss to coat.
- Fluff rice with a fork. Add sesame seeds and season with salt. Stir to combine.
- Divide rice between bowls.
- Top with salmon, slaw, marinated veggies and avocado.
- Sprinkle sliced seaweed over top.
- Drizzle with spicy mayo.
- Serve remaining seaweed on the side.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
