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Poke-Style Smoked Salmon Rice Bowl

with Pea Pod Slaw, Crispy Shallots & Pickled Ginger

Recipe Development TeamUpdated on November 07, 2025

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Get up to $230 off

Calories

:

531 kcal

Protein

:

18.5g protein

Preparation Time

:

10 minutes

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Sesame
Soy
Wheat
Fish
May contain traces of allergens
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Microwavable Basmati Rice

1 packet

Pea Pods

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)

1 packet

Sweet Chilli Sauce

1 packet

Slaw Mix

1 packet

Mayonnaise

(Contains: Eggs)

1 packet

Pickled Ginger

1 sachet

Crispy Shallots

100 g

Cold-Smoked Salmon

(Contains: Fish)

1

Cucumber

Nutritional Values

Calories531 kcal

Energy (kJ)2220 kJ

Fat29.9 g

of which saturates4.4 g

Carbohydrate54.2 g

of which sugars14.8 g

Dietary Fibre4.9 g

Protein18.5 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Microwave basmati rice until steaming, 2-3 minutes.

2

• Meanwhile, slice cucumber. • Roughly chop pea pods.

3

• In a bowl, combine slaw, pea pods, mayonnaise and sweet chilli sauce. • Season to taste.

4

• Divide rice, pea pod slaw and cucumber between bowls. Tear over cold-smoked salmon. • Drizzle over sesame dressing and top with pickled ginger and crispy shallots. Enjoy!

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