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Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Rating
4.5rating out of 5

(311 reviews from our customers)

Prep Time

30 min

Cuisine

Japanese

Everything great about sushi, minus the stress. Enjoy sushi rice, sesame salmon, edamame & pickled veg with pickled ginger, soy & wasabi sauce.

Prep Time

30 min

Cuisine

Japanese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Spring-onion
1 spring onion
cucumber
1/2 cucumber
Carrot
1 carrot
salmon fillets skinless
2 x 110g salmon fillets (skinless) †
Sesame-oil
1 toasted sesame oil sachet (15ml) †
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
black sesame seeds
1 black sesame seed sachet (5g) †
Sesame-seeds
1 toasted sesame seed sachet (5g) †
150g sushi rice
150g sushi rice
4g Pickled Ginger
2 pickled ginger sachets (8g)
Wasabi Paste Sachet (2.5g)
2 wasabi paste sachets (5g) †
80g edamame beans
80g edamame beans †
You Will Need
Microwave, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 spring onion
  • 1/2 cucumber
  • 1 carrot
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 1 black sesame seed sachet (5g)<span class="strong">†</span>
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
  • 150g sushi rice
  • 1 pickled ginger sachet (4g)
  • Wasabi paste sachet (2.5g)<span class="strong">†</span>
  • 80g blanched edamame beans<span class="strong">†</span>
Typical Values per 100g per serving
Energy 722 kJ
172 kcal
2903 kJ
691 kcal
Fat
of which saturates
7.1 g
1.1 g
28.5 g
4.4 g
Carbohydrate
of which sugars
18.2 g
1.5 g
73 g
5.9 g
Fibre 0.9 g 3.7 g
Protein 8.6 g 34.7 g
Salt 0.62 g 2.51 g
*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.
Ingredients contain
1 spring onion
spring onion
1/2 cucumber
cucumber
1 carrot
carrot
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 black sesame seed sachet (5g)
Whole hulled black sesame seeds (100%)
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%)
150g sushi rice
round grain white rice (100%)
1 pickled ginger sachet (4g)
Ginger, tapioca, water, vinegar, salt, potassium sorbate
Wasabi paste sachet (2.5g)
hydrogenated cornsyrup, water, horseradish, mustard, high fructose, corn syrup, sunflower oil, salt, soy fiber product, rapeseed oil, spice extract (mustard), emulsifier (sucrose esters of fatty acids, beta-cyclodextrin), acidity regulator (aluminium potassium sulphite), colour (tartrazine, brilliant blue FC)F
80g blanched edamame beans
Soya beans
Allergens
  • Allergens highlighted by † (fish, sesame, gluten, soya, mustard)

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 2246 - Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!



2 2246 - Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!

3 2246 - Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

While the rice is cooking, peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Peel lengths off the cucumber[s] until you end up with a pile of cucumber 'ribbons'

Add both to a bowl with the rice vinegar and a pinch of salt and sugar and give everything a good mix up – these are your pickled carrot & cucumber ribbons

4 2246 - Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Meanwhile, finely chop the pickled ginger

Combine the chopped pickled ginger with the soy sauce and toasted sesame oil – this is your pickled ginger & soy dipping sauce

 

 

5 2246 - Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Chop the salmon fillets into cubes

Add all the sesame seeds to a bowl with a generous pinch of salt and mix it all together

Add the salmon cubes to the bowl and give everything a good mix up until the salmon cubes are coated all over – this is your sesame salmon

6 2246 - Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add the sesame salmon and cook for 3-4 min, stirring occasionally, until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

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Add the edamame beans to a bowl with a pinch of salt and microwave for 1 min or until piping hot and tender with a bite

Trim the spring onion[s] then slice widthways into quarters

Chop each quarter into 4 pieces lengthways – this is your shredded spring onion

8

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Serve the sticky rice in bowls

Top with the sesame salmon, cooked edamame, pickled carrot & cucumber ribbons and shredded spring onions

Serve the pickled ginger & soy dipping sauce to the side, or drizzle all over 

Add the wasabi paste to the side (can't handle the heat? Go easy!) and enjoy!

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