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Hawaiian Recipes
Salmon Poke Bowl

Salmon Poke Bowl

with Pickled Onion & Toasted Sesame Dressing

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What do you love best about poke bowls? Is it the vibrant colours, the balance of flavours and textures, or how easy they are to put together? It's all of the above for us, and this salmon dish just proves the point – it's beautiful, delicious and ready in half an hour!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SesameEggSoyaGlutenFishPeanuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

1 unit

carrot

1 bunch

Asian greens

1 unit

cucumber

2 sachet

sesame seeds

(ContainsSesame)

1 tub

mayonnaise

(ContainsEgg)

1 packet

salmon

(ContainsFish)

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

3.25 tbs

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the onion)

2 tsp

sesame oil (or oil)

(ContainsSesame)

1.5 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsSoya, Gluten)

1 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat24.9 g
of which saturates3.9 g
Carbohydrate41.2 g
of which sugars10.2 g
Protein35.4 g
Sodium423 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
COOK THE RICE
COOK THE RICE
1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! Season with salt and pepper.

PICKLE THE ONION
PICKLE THE ONION
2

While the rice is cooking, thinly slice the red onion (see ingredients list). Combine the onion, rice wine vinegar (3 tbs for 2 people / 6 tbs for 4 people), the water (for the onion), a generous pinch of salt and a generous pinch of sugar in a small bowl. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

PREP THE VEGGIES
PREP THE VEGGIES
3

While the onion is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the cucumber.

MAKE THE SESAME DRESSING
MAKE THE SESAME DRESSING
4

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and remaining rice wine vinegar (1 tsp for 2 people / 2 tsp for 4 people). Mix well and set aside. TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

START COOKING
START COOKING
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, then add a splash of water and cook until tender, 2-3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season with salt and pepper. Add to the pan, skin-side down, and cook until just cooked through, 2-4 minutes (depending on thickness). TIP: Cook times will vary depending on thickness.

SERVE
SERVE
6

Drain the pickled onion. Divide the rice between bowls and top with the salmon, carrot, Asian greens and cucumber. Stir the sesame dressing until well combined and spoon over the bowls. Garnish with the crushed peanuts and pickled onion.