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Before you start
Preheat the oven to 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Bowl | Mixing bowl
Cooking Instructions
Ingredients
Step 5 : Make the Sauce
Mix mayonnaise and sriracha (spicy) with a tablespoon of water per serving, and season with salt.
400 ml Water for Rice
180 g Jasmine Rice
8 g Furikake Seasoning
320 g Salmon Fillet
50 g Mixed Sesame Seeds
240 g Avocado
110 g Cucumber
10 g Basil Leaves
8 g Coriander Leaves
80 g Red Cherry Tomato
55 g Lime
60 g Mayonnaise
10 g Sriracha Sauce
80 g Homemade Sweet & Spicy Ginger Sauce
Allergens
Step 1 : Cook the Rice
Rinse the rice until the water runs clear. Boil water in a pot, stir in the rice, cook uncovered for a minute, then cover and simmer on low for 12 minutes. Stir in furikake and fluff with a fork after cooking.
Nutritional Information
Energy (kJ/kcal)
1259
Protein (g)
51
Carbohydrates (g)
109
Fibers (g)
18
Sugar
18
Fats (g)
76
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Bake the Salmon
Bake the salmon on a tray at 180°C for 10-15 minutes until done.
Step 2 : Prep the Salmon
Remove the salmon skin, and season with salt, pepper, and a drizzle of olive oil. Coat the salmon evenly with mixed sesame seeds.
Step 4 : Make the Salad
Combine chopped cucumber, halved cherry tomatoes, diced avocado, finely chopped basil and coriander, and the juice of half a lime in a bowl. Season with salt, and mix well.
Step 6 : Serve and Enjoy!
Serve by placing furikake rice on plates, topping with baked salmon, and accompanying with the prepared spicy mayo sauce.
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