Ponzu Salmon Poke Bowl
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Ponzu Salmon Poke Bowl

Ponzu Salmon Poke Bowl

with Sesame Rice, Pea Pod Slaw & Pickled Ginger

Tonight, it's all about capturing the flavours of a sushi roll, and loading them up into colourful bowl - from the sesame-studded rice and citrusy salmon through to the creamy slaw. Top with a generous dollop of coconut sweet chilli mayo and you'll be giving your local poke joint a run for its money.

Tags:
Quick Prep
Quick
Climate Superstar
Allergens:
Sesame
Soy
Egg
Gluten
Wheat
Fish
Sulphites

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

(May be present: Wheat, Gluten, Soy. )

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

Pea Pods

1 bag

Asian greens

1 bag

shredded cabbage mix

1 packet

sesame dressing

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

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

ponzu

(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

pickled ginger

1 packet

crispy shallots

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

1.25 cup

water

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Nutritional Values

Energy (kJ)4013 kJ
Fat55.5 g
of which saturates8.2 g
Carbohydrate79.8 g
of which sugars11.6 g
Protein41 g
Sodium886 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

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

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

2
2

• While the rice is cooking, trim pea pods, then thinly slice lengthways. • Roughly chop Asian greens. • In a large bowl, combine pea pods, shredded cabbage mix and sesame dressing. Season to taste. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry Asian greens until just wilted, 2-3 minutes. Season. Transfer to a plate.

3
3

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

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

4
4

• Divide sesame rice between bowls. • Top with slaw, stir-fried greens and ponzu salmon, spooning over any remaining sauce from the pan. • Sprinkle with remaining sesame seeds. • Top with pickled ginger, crispy shallots and coconut sweet chilli mayonnaise to serve. Enjoy!