Ponzu Salmon Poke Bowl

Name: Ponzu Salmon Poke Bowl with Sesame Rice & Snow Pea Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 bag snow peas; 1 packet salmon; 1 packet ponzu; 1 bag shredded red cabbage; 1 packet sesame dressing; 1 packet mixed sesame seeds; 1 packet pickled ginger; 1 packet crispy shallots; 1 packet coconut sweet chilli mayonnaise; 1 bag Asian greens; 1 packet Japanese dressing

with Sesame Rice & Snow Pea Slaw

Get up to $200 off!

Tonight, it's all about capturing the flavour of a sushi roll but all loaded into a colourful bowl - from the sesame rice, succulent salmon to creamy slaw, all topped off with a generous drizzle of coconut sweet chilli mayo… this dish will give your local Japanese restaurant a run for its money.

Allergens:

Fish

•Soy

•Sulphites

•Eggs

•Gluten

•Sesame

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 bag

snow peas

1 packet

salmon

1 packet

ponzu

1 bag

shredded red cabbage

1 packet

sesame dressing

1 packet

mixed sesame seeds

1 packet

pickled ginger

1 packet

crispy shallots

1 packet

coconut sweet chilli mayonnaise

1 bag

Asian greens

1 packet

Japanese dressing

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Values

per serving

Energy (kJ)4142 kJ

Fat58.4 g

of which saturates9.2 g

Carbohydrate80.9 g

of which sugars12.5 g

Protein41.4 g

Sodium826 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Add the water to a medium saucepan and bring to the boil. Add the jasmine rice and a pinch of salt. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, roughly chop the Asian greens. Trim the snow peas, then thinly slice lengthways.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the Asian greens until just wilted, 2-3 minutes. Season to taste. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel, then season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat, then pour in the ponzu.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

While the salmon is cooking, combine the snow peas, shredded red cabbage and sesame dressing in a large bowl. Season to taste, then set aside. To the saucepan with the rice, stir through the Japanese dressing and 1/2 the mixed sesame seeds.

Divide the sesame rice between bowls. Top with the slaw and ponzu salmon, spoon over any remaining sauce from the pan. Sprinkle with the remaining sesame seeds. Serve with the pickled ginger, crispy shallots and coconut sweet chilli mayonnaise.