Ponzu Salmon Poke Bowl
with Sesame Rice, Pea Pod Slaw & Pickled Ginger
- Eggs
- Sesame
- Soy
- Sulphites
- Fish
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
- Gluten
- Soy
- Wheat
- Brazil nut
- Hazelnut
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Eggs
- Crustaceans
- Fish
- Molluscs
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.
Ingredients
1 packet
Asian Greens
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs May be present: Almond, Cashew, Macadamia, Walnut)
1 sachet
Crispy Shallots
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Cashew, Macadamia, Walnut, Gluten, Soy, Wheat, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio)
1 packet
Pea Pods
1 packet
Pickled Ginger
1 packet
Ponzu
(Contains: Soy, Sulphites May be present: Almond, Cashew, Macadamia, Walnut, Milk, Eggs)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs)
1 packet
Sesame Dressing
(Contains: Eggs, Sesame, Soy, Gluten, Wheat May be present: Milk)
1 packet
Shredded Cabbage Mix
Utensils
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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The blend of citrusy ponzu, sesame rice, and creamy coconut sweet chilli mayo was widely praised for its fresh, well-rounded flavour. Some found it a touch mild, with a few suggesting extra pickled ginger or fresh coriander to lift the dish.
- Ease of prep: Most found it quick and straightforward to pull together, though a handful noted the multiple sauces and components made it feel a little fussy.
- Suggestions: Mixing the pickled ginger through the rice while cooking was one tip that reviewers enjoyed. Some also suggested skipping the rice entirely and serving it as a salad, or keeping the Asian greens fresh rather than stir-frying them for extra crunch.
- Leftovers: Several reviewers noted the bowl kept well and made a great cold lunch the next day.
- Portions: A number of reviewers felt the rice quantity was generous relative to the salmon, and suggested scaling it back slightly to better balance the bowl.
