Hoisin Salmon and Portobello Mushroom Bento Style Bowl
with Edamame, Smacked Cucumber, Pickled Carrot and Sesame Seeds
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Fish
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Inspired by Japanese bento boxes, our Hoisin Salmon and Portobello Mushroom Bento Style Bowl has baked salmon and juicy hoisin glazed mushrooms, crunchy edamame, smacked cucumber and pickled carrot - a delicious take on this beautifully balanced dish.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Carrot
22.5 milliliter(s)
Rice Vinegar
1 unit(s)
Baby Cucumber
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 unit(s)
Garlic Clove
4 unit(s)
Portobello Mushrooms
60 grams
Hoisin Sauce
(Contains: Soya)
80 grams
Fresh Edamame Beans
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Dressing
1 tbsp
Water
1 tbsp
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
c) When the oven is hot, roast the salmon 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.
d) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.
e) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
b) In a medium bowl, combine half the rice vinegar with the sugar for the pickle (see pantry for amount).
c) Season with salt, then add the carrot ribbons. Mix well, then set aside to pickle.
a) 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.
b) In a small bowl, combine the soy sauce, sugar for the dressing (see pantry for amount), with half the sesame oil and the remaining rice vinegar.
c) Add the cucumber, season with salt and pepper and toss to coat.
a) Peel and grate the garlic (or use a garlic press).
b) Remove the stems from the portobello mushrooms (but leave the mushrooms whole).
c) Heat a drizzle of oil in a large frying pan on high heat. Fry the mushrooms until golden brown on each side, 5-7 mins.
d) Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
a) Once the mushrooms are tender, add the garlic and a drizzle more oil if it's looking dry and fry until fragrant, 1 min more.
b) Once cooked, pop the mushrooms on your chopping board and thinly slice.
c) Return the (now empty) frying pan to medium-high heat and add the hoisin and water (see pantry for amount) to the pan.
d) Simmer until warmed through and thickened slightly, 1-2 mins.
a) When everything's ready, fluff up the rice and stir through the remaining sesame oil. Share the rice between your serving bowls.
b) Top the rice with the salmon fillets, mushrooms, edamame, pickled carrot and smacked cucumber in separate sections.
c) Pour over the remaining dressing from the cucumber and drizzle the hoisin sauce from the pan over the salmon and mushrooms.
d) Drizzle over the mayo (see pantry for amount) and sprinkle with the sesame seeds to finish.
