Try something new this week with our easy rice bowl recipe. Loaded with sticky mushroom and nori-wrapped salmon, this dish is a winner.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + 5 mins standing & 5 mins resting time
+ 5 mins standing & 5 mins resting time
Ingredients
1 cup (200g) sushi rice, rinsed, drained
1/3 cup (80ml) soy sauce
2 tbs apple cider vinegar
1/4 cup (60ml) honey
1 tbs sesame oil
400g shiitake mushrooms, sliced
4 Coles Australian Salmon Skin-On Portions
Sesame oil, extra, to brush
1 sheet nori, cut into 4 strips
2 bunches pak choy, quartered
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice and 1 1/2 cups (375ml) cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
Step 2
Meanwhile, combine the soy sauce, vinegar, honey and 1/3 cup (80ml) water in a small bowl. Heat the oil in a large non-stick frying pan over medium-high heat. Add mushroom and cook, stirring occasionally, for 5 mins or until just tender. Stir in the soy sauce mixture. Bring to a simmer and cook, stirring, for 3-4 mins or until the sauce reduces and thickens slightly. Transfer to a heatproof bowl and cover to keep warm.
Step 3
Wipe the pan clean. Brush each salmon portion with extra oil and wrap in nori. Heat the frying pan over high heat. Add the salmon, skin-side down, and cook for 2-3 mins or until crisp. Turn and cook for a further 2-3 mins or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
Step 4
While the salmon is resting, cook the pak choy in a steamer basket over a saucepan of simmering water for 2 mins or until pak choy just wilts.
Step 5
Divide rice among serving bowls. Top with the salmon, mushroom mixture and pak choy.
Serve with toasted sesame seeds and spring onion curls
Sticky mushroom rice bowl with nori-wrapped salmon
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + 5 mins standing & 5 mins resting time
+ 5 mins standing & 5 mins resting time
Ingredients
1 cup (200g) sushi rice, rinsed, drained
1/3 cup (80ml) soy sauce
2 tbs apple cider vinegar
1/4 cup (60ml) honey
1 tbs sesame oil
400g shiitake mushrooms, sliced
4 Coles Australian Salmon Skin-On Portions
Sesame oil, extra, to brush
1 sheet nori, cut into 4 strips
2 bunches pak choy, quartered
Description
Try something new this week with our easy rice bowl recipe. Loaded with sticky mushroom and nori-wrapped salmon, this dish is a winner.
Method
Step 1
Place the rice and 1 1/2 cups (375ml) cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
Step 2
Meanwhile, combine the soy sauce, vinegar, honey and 1/3 cup (80ml) water in a small bowl. Heat the oil in a large non-stick frying pan over medium-high heat. Add mushroom and cook, stirring occasionally, for 5 mins or until just tender. Stir in the soy sauce mixture. Bring to a simmer and cook, stirring, for 3-4 mins or until the sauce reduces and thickens slightly. Transfer to a heatproof bowl and cover to keep warm.
Step 3
Wipe the pan clean. Brush each salmon portion with extra oil and wrap in nori. Heat the frying pan over high heat. Add the salmon, skin-side down, and cook for 2-3 mins or until crisp. Turn and cook for a further 2-3 mins or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
Step 4
While the salmon is resting, cook the pak choy in a steamer basket over a saucepan of simmering water for 2 mins or until pak choy just wilts.
Step 5
Divide rice among serving bowls. Top with the salmon, mushroom mixture and pak choy.
Serve with toasted sesame seeds and spring onion curls
