Ready in a flash, Japanese-style baked salmon and rice parcels are a delicious way to add more healthy fish to the family's diet.
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + standing, cooling & resting time
Ingredients
- 1 cup (200g) sushi rice, rinsed, drained
- 1/3 cup (80ml) teriyaki sauce
- 2 tbs honey
- 2 tbs sesame oil
- 2 garlic cloves, crushed
- 4 skinless Coles Australian Salmon Fillets
- 1 carrot, peeled, cut into long matchsticks
- 1 cup peeled edamame
- 1 Lebanese cucumber, cut into long matchsticks
- 1 spring onion, thinly sliced
- 1 lime, juiced
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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 cup (250ml) water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 mins or until water is absorbed. Set aside in the pan, covered, for 5 mins to steam. Transfer to a heatproof bowl. Place in the fridge to cool.Step 2
Meanwhile, place teriyaki sauce, honey, 1 tbs of oil and garlic in a large bowl and whisk to combine. Season. Add salmon and turn to coat.Step 3
Place four 30cm squares of baking paper on a clean work surface. Top the baking paper evenly with the rice and shape rice into a disc. Top with the carrot, edamame or broad beans and salmon. Pour the marinade evenly over the salmon. Bring 2 sides of the paper together and fold over twice. Fold the ends to enclose the filling. Wrap in foil.
Step 4
Preheat oven to 220°C. Place parcels on a baking tray. Bake for 20 mins or until salmon is just cooked through. Set aside in foil for 5 mins to rest.Step 5
Combine the cucumber, spring onion, lime juice and remaining oil in a bowl. Season.Step 6
Place the salmon parcels on serving plates. Remove the foil. Serve with the cucumber mixture.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute edamame for broad beans.
Japanese-style baked salmon and rice parcels
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + standing, cooling & resting time
Ingredients
- 1 cup (200g) sushi rice, rinsed, drained
- 1/3 cup (80ml) teriyaki sauce
- 2 tbs honey
- 2 tbs sesame oil
- 2 garlic cloves, crushed
- 4 skinless Coles Australian Salmon Fillets
- 1 carrot, peeled, cut into long matchsticks
- 1 cup peeled edamame
- 1 Lebanese cucumber, cut into long matchsticks
- 1 spring onion, thinly sliced
- 1 lime, juiced
Description
Ready in a flash, Japanese-style baked salmon and rice parcels are a delicious way to add more healthy fish to the family's diet.
Method
Step 1
Place the rice and 1 cup (250ml) water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 mins or until water is absorbed. Set aside in the pan, covered, for 5 mins to steam. Transfer to a heatproof bowl. Place in the fridge to cool.Step 2
Meanwhile, place teriyaki sauce, honey, 1 tbs of oil and garlic in a large bowl and whisk to combine. Season. Add salmon and turn to coat.Step 3
Place four 30cm squares of baking paper on a clean work surface. Top the baking paper evenly with the rice and shape rice into a disc. Top with the carrot, edamame or broad beans and salmon. Pour the marinade evenly over the salmon. Bring 2 sides of the paper together and fold over twice. Fold the ends to enclose the filling. Wrap in foil.
Step 4
Preheat oven to 220°C. Place parcels on a baking tray. Bake for 20 mins or until salmon is just cooked through. Set aside in foil for 5 mins to rest.Step 5
Combine the cucumber, spring onion, lime juice and remaining oil in a bowl. Season.Step 6
Place the salmon parcels on serving plates. Remove the foil. Serve with the cucumber mixture.