Build this spicy and speedy sushi-style salmon bowl in no time thanks to ready-to-heat brown rice. With sesame spinach, pickled cucumber and flaky pan-fried salmon, this easy meal is sensationally tasty.
Prep Time
10 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Trim, then slice the spring onion[s] finely
Slice the red chilli[es] finely
3
Once the pan is hot, add the salmon fillets and cook for 2-3 min on each side or until cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
4
While the salmon is cooking, chop the cucumber roughly
Add the chopped cucumber to a bowl with the rice vinegar and a pinch of salt
Give it a good mix up and set aside to pickle
5
Add the baby leaf spinach to a colander over the sink
Pour the boiled water all over it until lightly wilted, then run under cold water until cooled
Squeeze out any excess water and add the wilted spinach to a bowl with the toasted sesame oil and a pinch of salt – this is your sesame spinach
6
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly
7
Combine the mayonnaise with the Sriracha hot chilli sauce (can't handle the heat? Go easy!) in a small bowl – this is your Sriracha mayo
Flake the salmon fillets with a fork
8
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Set the flaked salmon, pickled cucumber, sesame spinach, heated brown basmati rice and Sriracha mayo in the centre of the table, ready to build your bowls
Once built, garnish with the sliced spring onion, black sesame seeds and red chilli (can't handle the heat? Go easy!)
