Sticky Salmon & Sesame Avocado Poke Bowl
with Japanese Veg, Pickled Ginger & Sriracha
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Fish
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Crustaceans
- Molluscs
- Eggs
- Fish
This vibrant bowl is packed with colour and crunch thanks to a tantalising combo of creamy avocado, seared salmon, fluffy rice and zingy ginger. Add a generous drizzle of sesame dressing plus a kick of heat from sriracha for a meal fit for a champion!
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
2
Red Radish
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Pickled Ginger
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 packet
Sriracha
(May be present: Soy.)
1
Mashed Avocado
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
1 packet
Garlic Paste
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Eggs, Milk, Almond, Cashew, Fish.)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
½ tbs
honey
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• When rice has 10 minutes remaining, thinly slice cucumber and radish into rounds.
• In a small bowl, place mixed sesame seeds (reserving some for the garnish) and mashed avocado. Stir to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Reduce heat to medium, and add garlic paste and cook, until fragrant, 1 minute.
• Remove from heat and add the honey, tossing to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon are cooking, in a medium bowl, combine cucumber, radish and Japanese-style dressing.
• To the rice, stir through the vinegar and a pinch of sugar until coated.
• Divide sticky salmon, sushi rice, sesame avocado and Japanese veg between bowls. Spoon over any remaining glaze from the pan.
• SPICY! Use less sriracha if you’re sensitive to heat! Drizzle over sesame dressing and sriracha. Sprinkle with remaining sesame seeds and top with pickled ginger to serve. Enjoy!
