Meal Kit

Salmon Dragon Roll Bowl

with cucumber and spicy mayonnaise

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Salmon), Eggs, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.

In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • 2 Heads of Baby Bok Choy
  • 2 Persian Cucumbers
  • ¾ cup Jasmine Rice
  • Info
    1.26 oz. Mayonnaise
  • ½ oz. Pickled Onions
  • ½ fl. oz. Apple Cider Vinegar
  • Info
    ½ fl. oz. Soy Sauce
  • ½ fl. oz. Hot Sauce
  • Info
    2 tsp. Multicolor Sesame Seeds

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Medium Non-Stick Pans
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/4 cups water to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner. Stir in vinegar and a pinch of salt. Cover and set aside.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.

    Trim and thinly slice cucumbers into 1/4" half-moons.

    Mince pickled onions.

    In a mixing bowl, combine cucumbers, pickled onions, 1/3 the soy sauce (reserve remaining for bok choy), and a pinch of salt. Set aside, at least 10 minutes.

  3. 3

    Cook the Salmon

    Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Place sesame seeds on a plate. Place salmon, flesh-side down, onto sesame seeds, pressing gently to adhere.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner. Transfer salmon to a plate. Carefully remove skin and flake salmon into 2" pieces. Salmon with be hot! Use a utensil.

    While salmon cooks, continue recipe.

  4. 4

    Cook the Bok Choy

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy stems and 1/3 the remaining soy sauce (reserve remaining for sauce) to hot pan. Stir often until tender, 5-7 minutes.

    Add bok choy leaves and stir occasionally until wilted, 1-2 minutes.

    Remove from burner.

    While bok choy cooks, continue recipe.

  5. 5

    Make Sauce and Finish Dish

    Combine hot sauce (to taste), mayonnaise, and remaining soy sauce in another mixing bowl. Set aside.

    Plate dish as pictured on front of card, topping rice with bok choy and salmon. Garnish with cucumber mixture and sauce. Bon appétit!

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