Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3277 / 788
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 Boil rice
Preheat the oven to 220°C/200°C fan. Add the jasmine rice, the measuredwater and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
2 Roast zucchini
Meanwhile, slice the zucchini finely. Arrange the zucchini slices on a lined baking tray. Drizzle them with oil, season with salt and bake for 12 min. Meanwhile, peel and grate the garlic and ginger directly into a bowl. Add the teriyaki sauce, soysauce, brownsugar and oystersauce.
3 Prep salmon
Portion the salmon into individual fillets. Using a sharp knife, make a deep incision along each salmonfillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Finally, turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine. Turn the salmon in the sauce.
4 Bake salmon
Make space on the zucchini tray and add the salmon to it (drizzle any leftover marinade over the top). Return the tray to the oven for 10-15 min or until the salmon is cooked through but still juicy.
Tip!Cook the salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.
5 Toast sesame
Meanwhile, toast the sesameseeds in a hot, dry pan for 2 min or until starting to brown. Finely slice the springonion.
Serve the salmon and zucchini over the cooked rice. Serve the sushiginger to the side. Garnish with the toasted sesame seeds and the chopped spring onion.