Double Salmon Bento-Style Dinner

Asian Heritage Month

with Crispy Vegetable Gyoza, Sesame Slaw and Sticky Rice

8 min

Difficulty: 1/3

Japanese

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

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Paper Towel

Tags

30-min-or-less

Ingredients

Vegetable Gyoza

250 g

Salmon Fillets, skin-on

500 g

Sticky Rice

0.75 cup

Miso Broth Concentrate

1 unit(s)

Coleslaw Cabbage Mix

170 g

Edamame

56 g

Green Onion

2 unit(s)

Sesame Oil

1 tbsp

Soy Sauce

1 tbsp

Seasoned Rice Vinegar

1 tbsp

Spicy Mayo

2 tbsp

Sesame Seeds

9 g

Salt

0.125 tsp

Pepper

0.125 tsp

Sugar

1.5 tsp

Preparation

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.