Sweet Soy-Glazed Bavette Steak Lettuce Cups
with Crispy Rice, Quick-Pickled Veggies & Spicy Japanese-Style Mayo
- Sesame
- Soy
- Wheat
- Eggs
Sweet soy–glazed salmon pairs with crispy golden rice in cool, crisp lettuce cups for a fresh twist on sushi-style flavors. Quick-pickled cucumber and carrots bring bright tang and crunch, while a creamy Japanese-style mayo mixed with a hit of fiery Sriracha adds just the right kick.
Ingredients
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
10 teaspoon
Rice Wine Vinegar
10 ounce
Bavette Steak
½ cup
Jasmine Rice
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
3 unit
Kewpie Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Sriracha
Not included in your delivery
2 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 6.
While rice cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves.
In a medium microwave-safe bowl, combine vinegar, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt. Stir in cucumber and carrots. Cover with plastic wrap; microwave for 1 minute.
Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.
Line a baking sheet with foil and lightly oil.
Pat salmon* dry with paper towels. Place, skin sides down, on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes.
Once salmon has roasted 8 minutes, remove sheet from oven and set broiler to high; carefully brush salmon with remaining sweet soy glaze.
Return to top rack; broil until glaze is tacky and salmon is cooked through, 2-4 minutes more.
Meanwhile, in a small bowl, combine mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add cooked rice in a single layer. Season with salt. Cook, undisturbed, until golden brown and crispy on bottom, 3-5 minutes. TIP: Be careful—rice may pop as it cooks!
Carefully flip rice (don’t worry if some pieces break apart!); cook, stirring occasionally to break up any large pieces, until golden brown and crispy all over, 1-2 minutes more.
Using a fork, flake salmon into bite-size pieces.
Divide lettuce leaves between plates; fill with crispy rice, salmon, as many pickled veggies (draining first) as you like, and crispy fried onions. Drizzle with spicy mayo and serve.
