Sticky Honey Soy Salmon Rice Bowl
with Sesame Sugar Snap Peas and Sriracha Drizzle
This Sticky Honey Soy Salmon Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove**
15 grams
Ginger Puree
150 grams
Jasmine Rice
15 grams
Honey
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
30 grams
Sriracha Sauce
80 grams
Sugar Snap Peas
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
2 unit(s)
Salmon Fillets
(Contains: Fish)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Water for the Sauce
Utensils
Cooking Instructions and Tips
Peel and grate the garlic (or use a garlic press). Heat 1/2 tbsp of oil in a deep saucepan with a tight-fitting lid on medium heat.
Once hot, add the garlic, ginger puree and 1/4 tsp salt. Stir-fry until fragrant, 1 min.
Add the rice and cook until coated, 1 min, then pour in the water for the rice (see pantry for amount) and bring to a boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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).
Meanwhile, in a small bowl, combine the honey, soy sauce, water for the sauce (see pantry for amount) and half the sriracha. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Set your sticky sauce aside.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins. Season with salt and pepper.
Add the sesame seeds to the pan. Toss to coat, then transfer to a medium bowl and set aside. Cover to keep warm.
Wipe out the pan.
Return the (now empty) frying pan to high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once the fish is cooked, add the sticky sauce to the pan and gently turn the salmon to coat. Remove from the heat.
Fluff up the rice with a fork and share between your bowls.
Top with the salmon and pour over the remaining sticky sauce from the pan. Add the sugar snap peas alongside. Drizzle over the mayonnaise and remaining sriracha.
Garnish with the crispy onions to finish.
Enjoy!
