Ponzu Salmon Poke Bowl
with Sesame Rice, Pea Pod Slaw & Pickled Ginger
Tonight, it's all about capturing the flavours of a sushi roll, and loading them up into colourful bowl - from the sesame-studded rice and citrusy salmon through to the creamy slaw. Top with a generous dollop of coconut sweet chilli mayo and you'll be giving your local poke joint a run for its money.
Unfortunately, this week’s crispy sallots were in short supply, so we’ve replaced them with crunchy fried noodles. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Pea Pods
1 bag
shredded cabbage mix
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
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
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 packet
pickled ginger
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 bag
Asian greens
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 jasmine rice and a pinch of salt. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. • Stir through Japanese style dressing and half the mixed sesame seeds.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, trim pea pods, then thinly slice lengthways. • Roughly chop Asian greens. • In a large bowl, combine pea pods, shredded cabbage mix and sesame dressing. Season to taste. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry Asian greens until just wilted, 2-3 minutes. Season to taste. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel, then season both sides with salt and pepper. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat, then add ponzu, gently turning salmon to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Divide sesame rice between bowls. • Top with slaw and ponzu salmon, spooning over any remaining sauce from the pan. Sprinkle with remaining sesame seeds. • Top with pickled ginger, crunchy fried noodles and coconut sweet chilli mayonnaise to serve. Enjoy!