Sushi-Inspired Ginger-Sesame Salmon Bowls

Discovery Special

Very High Fibre

Spicy

with Seasoned Rice and Broccoli-Edamame Slaw

12 min

Difficulty: 1/3

Japanese

Ingredients: Broccoli • Salmon fillets • Avocado • Calrose rice • Ginger sauce (soy, wheat) (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) • Edamame (soy) • Red cabbage • Rice vinegar (rice vinegar, sugar, salt) • Spicy mayonnaise (egg, mustard) (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) • Sesame oil • Black 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

Baking Sheet

Large Pot

Measuring Spoons

Large Bowl

Small Bowl

Aluminum Foil

Medium Pot

Measuring Cups

Slotted Spoon

Tags

Very High Fibre

Spicy

Pan-asian-plates

Dinner-bowls

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Sticky Rice

0.75 cup

Edamame

56 g

Broccoli

227 g

Avocado

1 unit(s)

Red Cabbage, shredded

56 g

Green Onion

1 unit(s)

Black Sesame Seeds

7 g

Ginger Sauce

2 tbsp

Seasoned Rice Vinegar

2 tbsp

Sesame Oil

1 tbsp

Spicy Mayo

2 tbsp

Oil

1 tsp

Sugar

0.75 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir to combine, then reduce heat to low. Cover and cook for 13-15 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 (use the 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 for 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 combine. (NOTE: 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. (NOTE: Use any remaining ginger sauce for another creation.) 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 combine.