Quick Ponzu Salmon Poke Bowl

Name: Quick Ponzu Salmon Poke Bowl with Pickled Ginger, Sesame Rice & Japanese Slaw
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 1 bag snow peas; 1 packet salmon; 1 bag shredded red cabbage; 1 packet sesame dressing; 1 packet mixed sesame seeds; 1 bunch coriander; 1 packet crispy shallots; 1 packet Wasabi Mayonnaise; 1 packet Asian greens; 1 packet Japanese dressing; 1 packet pickled ginger; 1 packet ponzu

with Pickled Ginger, Sesame Rice & Japanese Slaw

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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 warming wasabi mayo… this dish will give your local Japanese restaurant a run for its money.

Allergens:

Fish

•Eggs

•Gluten

•Sesame

•Soy

•Wheat

•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

1 bag

snow peas

1 packet

salmon

1 bag

shredded red cabbage

1 packet

sesame dressing

1 packet

mixed sesame seeds

1 bunch

coriander

1 packet

crispy shallots

1 packet

Wasabi Mayonnaise

1 packet

Asian greens

1 packet

Japanese dressing

1 packet

pickled ginger

1 packet

ponzu

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Values

per serving

Energy (kJ)4137 kJ

Fat55.4 g

of which saturates7.8 g

Carbohydrate75 g

of which sugars9.1 g

Protein41.4 g

Sodium860 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, bring the water 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 and 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 and thinly slice the snow peas lengthways.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 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 and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove from heat. Pour over the ponzu sauce.

TIP: Patting the 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.

Stir the Japanese dressing and 1/2 the mixed sesame seeds through the rice. Roughly chop the coriander. Divide the jasmine rice, slaw, Asian greens and ponzu salmon between bowls. Spoon over remaining ponzu sauce from the pan. Sprinkle over the remaining mixed sesame seeds. Serve with the pickled ginger, coriander, crispy shallots and wasabi mayonnaise.

TIP: Combine the the wasabi mayonnaise with plain mayo if you prefer a little less heat!