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Japanese Recipes

Ponzu Salmon Poke Bowl

Ponzu Salmon Poke Bowl

Ponzu Salmon Poke Bowl

with Sesame Rice, Pea Pod Slaw & Pickled Ginger

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Allergens:

Sesame

•Soy

•Eggs

•Gluten

•Wheat

•Sulphites

•Fish

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Japanese Dressing

1 packet

Jasmine Rice

1 packet

Coconut Sweet Chilli Mayonnaise

1 sachet

Crispy Shallots

1 packet

Pea Pods

1 packet

Sesame Dressing

1 sachet

Mixed Sesame Seeds

1 packet

Ponzu

1 packet

Shredded Cabbage Mix

sachet

Mixed Sesame Seeds

1 packet

Asian Greens

1 packet

Pickled Ginger

280 g

Salmon

Nutritional Values

Calories962 kcal

Energy (kJ)4030 kJ

Fat56.7 g

of which saturates9.5 g

Carbohydrate79.7 g

of which sugars12.3 g

Dietary Fibre23.7 g

Protein41.2 g

Sodium892 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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

• 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

• 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

• Divide sesame rice between bowls. • Top with slaw 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!

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