This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some salmon, pop sweet potato in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick!
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.
sesame dressing(ContainsEgg, Gluten, Sesame, SoyMay be present Milk)
shredded cabbage mix
mixed sesame seeds(ContainsSesameMay be present Milk, Tree Nuts, Gluten, Peanuts, Soy)
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
Japanese dressing(ContainsSesame, Soy)
rice wine vinegar (for the rice)
rice wine vinegar (for the sauce)
soy sauce(ContainsGluten, Soy)
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. Roast until tender, 20-25 minutes.
Meanwhile, add the water to a medium saucepan and bring to the boil. Add jasmine rice, 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. Stir in rice wine vinegar (for the rice) and a pinch of sugar.
TIP: The rice will finish cooking in its own steam, so don't peek!
When the rice has 10 minutes remaining, finely chop garlic. Pat salmon dry with paper towel and season both sides. In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the final minute of cook time, add garlic and soy sauce, turning to coat.
Trim and thinly slice snow peas lengthways. In a large bowl, combine snow peas, shredded cabbage mix and Japanese dressing. Season to taste.
In a small bowl, combine miso paste, the honey and rice wine vinegar (for the sauce). Return frying pan to medium heat with a drizzle of olive oil. Add miso-honey mixture and cook until bubbling, 1 minute. Remove from heat. Add cooked sweet potato, tossing gently to coat.
Divide rice between bowls. Top with chicken, miso sweet potato and slaw. Sprinkle with mixed sesame seeds and pickled ginger. Drizzle with sesame dressing to serve.