Teriyaki Sriracha Salmon and Ginger Rice Bowl
with Pak Choi and Cucumber Salad
Make a meal that's truly special with this lightly indulgent and luxurious Teriyaki Sriracha Salmon and Ginger Rice Bowl.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15 grams
Ginger Puree
150 grams
Basmati Rice
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
80 grams
Tenderstem Broccoli
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
75 grams
Teriyaki Sauce
(Contains Soya)
30 grams
Sriracha Sauce
2 unit(s)
Salmon Fillets
(Contains Fish)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1.5 tsp
Sugar for Pickling
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a medium saucepan with a tight-fitting lid. Once hot, add the ginger puree and season with salt. Stir-fry until fragrant, 1-2 mins.
Add the rice and toast for 1 min, then pour in the water for the rice (see pantry for amount) and bring to a boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Pop the cucumber into a medium bowl with the rice vinegar, soy sauce and sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
In the meantime, trim the pak choi, then thinly slice widthways.
Halve any thick broccoli stems lengthways. Peel and grate the garlic.
In a medium bowl, mix together the teriyaki sauce and sriracha.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
Using the back of a spoon, brush enough teriyaki sriracha sauce over the salmon to coat all sides. Set aside the remaining sauce for later. Sprinkle over half of the roasted sesame seeds.
When the oven is hot, roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the garlic and fry for 1 min.
Add the Tenderstem® and pak choi and stir-fry for 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-5 mins more. Season with salt and pepper.
Once the veg is cooked, transfer to a bowl and cover to keep warm.
Wipe out the (now empty) frying pan and and pop on medium-high heat (no oil).
Once hot, pour in the water for the sauce (see pantry for amount), the remaining teriyaki sriracha sauce from your bowl and the remaining sesame seeds. Bring to the boil and simmer until thickened, 2-3 mins.
Once the salmon is cooked, gently peel off the skin and discard.
When everything's ready, fluff up the rice with a fork and stir through the pickling liquid from the cucumber and half the spring onion.
Share the rice between your bowls. Spoon over the teriyaki sriracha sauce from the pan, then top with the garlicky veg, pickled cucumber and glazed salmon fillet in separate sections.
Enjoy!
