Bang Bang Smoked Salmon Bowl

Name: Bang Bang Smoked Salmon Bowl with veg and fragrant rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Carrot; 1 unit(s) Scallion; 2 unit(s) Cucumber; 1 sachet(s) Sweet Chilli Sauce; 1 sachet(s) Soy Sauce; 1 sachet(s) Red Wine Vinegar; 1 sachet(s) Aioli; 150 grams Jasmine Rice; 100 grams Smoked Salmon; 1 sachet(s) Crispy Onions; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Sugar

with veg and fragrant rice

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Served with fluffy fragrant rice, charred veg and sweet chilli aioli that packs a punch, this smoked salmon bowl truly is a knock-out dish.

Tags:

Family Friendly

Allergens:

Wheat

•Cereals containing gluten

•Soya

•Sulphites

•Egg

•Mustard

•Fish

The quantities provided above are averages only.

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Carrot

1 unit(s)

Scallion

2 unit(s)

Cucumber

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

150 grams

Jasmine Rice

100 grams

Smoked Salmon

(Contains: Fish)

1 sachet(s)

Crispy Onions

(Contains: Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2904 kJ

Energy (kcal)694 kcal

Fat28.8 g

of which saturates4.6 g

Carbohydrate89.8 g

of which sugars22.8 g

Dietary Fiber1.4 g

Protein22.6 g

Salt7.7 g

Potassium272 mg

Calcium31.3 mg

Iron1.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Pan with Lid

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Cook for 12 mins, then remove the pot from the heat.
Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
Trim the cucumber and halve lengthways. Thinly slice widthways.
Toss the cucumber with half the red wine vinegar. Season to taste with salt, pepper and sugar and set aside.
Trim and thinly slice the scallion. Separate the green portions from the white.

Place a large pan over high heat with a drizzle of oil.
Once hot, fry the carrot until tender, 4-5 mins.
Add soy sauce and the whites of the scallion and cook for 1-2 mins.
Remove the pan from the heat and cover to keep warm. Season with salt and pepper.
To make the bang bang sauce, combine remaining red wine vinegar with the sweet chilli sauce and aioli in a bowl.

Fluff up the rice with a fork and divide between bowls.
Top with fried veg and pickled cucumber.
Tear the smoked salmon into small pieces and scatter over the top.
Finish with a drizzle of bang bang sauce, a sprinkling of green scallion and a scattering of crispy onions.