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Dairy Free

Teriyaki Salmon Bowl

with Sesame Cabbage, Bok Choy Tips & Sushi-Style Rice

Cooking time

25 minutes




860 /serving


Anne-Marie's favourite

"Take a page out of Japanese cuisine with this bowl: Start with a bed of sticky rice reminiscent of fresh sushi rolls. Then, add sauteed ginger-scallion bok choy and fragrant sesame cabbage. Finally, fillets of pan-seared salmon are done teriyaki-style, coated in a soy sauce and mirin glaze. Sprinkle a few sesame seeds on top for garnish and a bit of flair and there you have it: the perfect bowl for a filling sit-down meal or on-the-go lunch!"

We will send you:

  • 2 Salmon fillets
  • 100g Shredded red cabbage
  • 1 Scallion
  • 225g Bok choy tips
  • 20g Ginger
  • 60ml Soy sauce (low sodium)
  • 3g Black & white sesame seeds
  • 15ml Sesame oil
  • 75ml Mirin
  • 157g Calrose rice

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
34 g
Saturated Fat
7 g
1360 mg
Total Carbs
95 g
4 g
40 g
17 g
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Cook the rice
In a medium pot, combine the rice, 1¾ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the salmon
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the salmon fillets dry with a paper towel; season with S&P. Add the salmon* and cook, 3 to 5 minutes on the first side, until browned. Flip and add soy sauce and ½ the mirin. Cook, spooning the sauce over the salmon, 3 to 5 minutes, until the salmon is cooked through and glazed with the sauce. Transfer the salmon to a plate; reserve the remaining pan sauce in a bowl with 1 tbsp of water, stirring to combine. Wipe out the pan and set aside the fish in a warm spot.
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Mise en place
While the salmon cooks, halve the bok choy. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger.
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Cook the bok choy
In the reserved pan, heat a drizzle of oil on medium. Add the ginger and ½ the white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and ½ the sesame oil. Cook, 1 to 2 minutes, until the bok choy has wilted; season with S&P to taste. Transfer the bok choy to a bowl and wipe out the pan.
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Make the sesame cabbage
In the same pan, heat the remaining sesame oil on medium. Add the remaining white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cabbage, ½ the remaining mirin and ½ the sesame seeds; season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until softened.
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Plate your dish
To the pot of rice, add the green tops of the scallions and remaining mirin; season with S&P to taste. Divide the sushi rice between your bowls. Top with the salmon and vegetables. Garnish with the remaining sesame seeds and pan sauce (thin with water if necessary). Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.