Quick Ponzu Salmon Poke Bowl
with Pickled Ginger, Sesame Rice & Japanese Slaw
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
snow peas
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
shredded red cabbage
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
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 bunch
coriander
1 packet
crispy shallots
1 packet
Wasabi Mayonnaise
(Contains: Eggs, Soy;)
1 packet
Asian greens
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1 packet
pickled ginger
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
Not included in your delivery
olive oil
1.25 cup
water
Utensils
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!
