Honey-Miso Salmon Rice Bowl
with Smacked Sesame Cucumber, Charred Pak Choi and Sriracha Drizzle
- Fish
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Celery
- May contain traces of allergens
Full of different flavours and textures, this Honey-Miso Salmon Rice Bowl hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.
Ingredients
200 grams
Salmon Fillets
(Contains: Fish)
150 grams
Jasmine Rice
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
30 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 unit(s)
Garlic Clove
22 grams
Miso Paste
(Contains: Soya)
15 grams
Honey
15 grams
Ginger Puree
1 unit(s)
Pak Choi
(May be present: Celery)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for Pickling
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, trim the baby cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split.
Once split, cut the cucumber into roughly 2cm chunks
In a medium bowl, mix the rice vinegar, sugar for pickling (see pantry for amount), half the soy sauce and half the sesame oil.
Add the smacked cucumber and toss to coat. Set aside for now.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the oven is hot, roast the salmon on the middle 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.
Peel and grate the garlic (or use a garlic press).
Pop a small saucepan on a medium heat. Add the garlic, miso paste, honey, remaining soy, remaining sesame oil, ginger puree, sugar and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir and simmer until the sauce has slightly thickened, 2-3 mins.
Stir in the butter (see pantry for amount) until melted. Remove from the heat and set aside. Cover with a lid or foil to keep warm.
Meanwhile, halve the pak choi lengthways through the root, then cut each half into wedges.
Pop a large frying pan on medium-high heat with a drizzle of oil. Once hot, lay in the pak choi on one of the cut sides.
Cook for 2 mins, then turn onto the other cut side to cook for another 2 mins, until charred.
Reduce the heat to medium, add a splash of water and cover with a lid (or some foil). Leave to steam for another 3 mins, then remove from the heat.
Season the pak choi with salt and pepper.
Gently reheat the miso honey sauce if needed and add a splash of water if it looks a bit thick.
When everything's ready, fluff up the rice with a fork and share between your bowls. Top with the salmon, pickled cucumber and pak choi in separate sections. Spoon the miso honey sauce over the salmon.
To finish, drizzle the sriracha and mayo (see pantry for amount) over the bowl.
