Ponzu Salmon Poke Bowl

Name: Ponzu Salmon Poke Bowl with Sesame Rice, Pea Pod Slaw & Pickled Ginger
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 packet japanese-style dressing; 1 packet mixed sesame seeds; 1 bag Pea Pods; 1 bag Asian greens; 1 bag shredded cabbage mix; 1 packet sesame dressing; 1 packet salmon; 1 packet ponzu; 1 packet pickled ginger; 1 packet crispy shallots; 1 packet coconut sweet chilli mayonnaise

with Sesame Rice, Pea Pod Slaw & Pickled Ginger

Up to 180$ + Free Treats / Extras for Life

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:

Climate Superstar

Allergens:

Sesame

•Soy

•Eggs

•Gluten

•Wheat

•Fish

•Sulphites

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

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

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

1 packet

mixed sesame seeds

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

1 packet

salmon

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

1 packet

ponzu

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

1 packet

pickled ginger

1 packet

crispy shallots

1 packet

coconut sweet chilli mayonnaise

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

Not included in your delivery

olive oil

1.25 cup

water

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

Cooking Steps

• 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!

• 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.

• 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!

• 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!