Ponzu Salmon Poke Bowl
with Sesame Rice & Snow Pea 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 coconut sweet chilli mayo… this dish will give your local Japanese restaurant a run for its money.
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
snow peas
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 bag
shredded red cabbage
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
pickled ginger
1 packet
crispy shallots
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 bag
Asian greens
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1.25 cup
water
Nutritional Values
Utensils
Instructions
Add the water to a medium saucepan and bring 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. 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 the snow peas, then thinly slice lengthways.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry 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, then season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat, then pour in the ponzu.
TIP: Patting the salmon 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, then set aside. To the saucepan with the rice, stir through the Japanese dressing and 1/2 the mixed sesame seeds.
Divide the sesame rice between bowls. Top with the slaw and ponzu salmon, spoon over any remaining sauce from the pan. Sprinkle with the remaining sesame seeds. Serve with the pickled ginger, crispy shallots and coconut sweet chilli mayonnaise.