Teriyaki Sriracha Salmon and Ginger Rice Bowl
with pak choi, pickled radishes and scallion
The quantities provided above are averages only.
Ingredients
150 grams
Jasmine Rice
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)
1 sachet(s)
Sriracha
200 grams
Salmon
(Contains: Fish)
10 grams
Sesame Seeds
(Contains: Sesame)
125 grams
Radish
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Scallion
2 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Pak Choi
1 unit(s)
Carrot
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Water
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Rinse the rice to remove excess starch. Place a pot with a tight-fitting lid with a drizzle of oil on medium-high heat. Once, hot add the ginger and fry for 30 secs.
Stir in the rice and 300ml cold salted water and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Lay the salmon fillets onto a lined baking tray. Season with salt and pepper. Using the back of a spoon, brush enough teriyaki 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 the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Meanwhile, trim and thinly slice the radish.
Pop the radish into a small bowl along with the apple cider vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, keep stirring frequently.
Trim the pak choi, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Place a large pan over high heat with a drizzle of oil. Add the carrot and fry for 5-6 mins. Add the pak choi and garlic and fry for another minute. Season with salt and pepper. Add a splash of water, cover and cook until tender, 2-3 mins.
Once the veggies are cooked, remove from the pan and keep covered. Return the pan to a medium-high heat and pop in 50ml water (per 2p), remaining teriyaki sriracha sauce and sesame seeds. Bring to the boil and simmer the sauce until thickened, 2-3 mins.
Trim and thinky slice the scallion.
When everything's ready, fluff up the rice with a fork and stir through half of the scallion and the pickling liquid from the radishes.
Share the rice between your bowls, then spoon over the teriyaki sriracha sauce. Top with the garlicky veg, pickled radishes and glazed salmon fillet in separate sections.
Sprinkle the remaining scallion over the top to finish.
