Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2495 / 601
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Pickle cucumber
Chop the cucumbers into small cubes. Juice the lime into a bowl. Add the brownsugar and cucumbers. Set aside.
Tip!Pickle the cucumbers for up to 24 hours in advance.
2 Cook quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Grate the carrots. Trim and finely slice the springonions.
4 Fry salmon
Meanwhile, combine the teriyaki sauce, gingergarlicpaste, soy sauce and oyster sauce in a bowl. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmongoujons and fry for 1 min on each side.
Add the eggs. Scramble and cook for 1 min. Add the sauce and flake the salmon with a spatula to absorb all the sauce. Cook for 1 min further.
Combine the cooked quinoa with the excess cucumber juice. Divide among bowls and top with the teriyakisalmon and eggs, carrots, cucumbers and edamamebeans. Garnish with the springonions, sesameseeds and crispyonions. Serve the sushiginger to the side.
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