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.
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 packet
japanese-style dressing
(Contains Sesame, Soy;)
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 bag
Pea Pods
1 bag
Asian greens
1 bag
shredded cabbage mix
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
crispy shallots
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
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 the 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. 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, 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, stir-fried greens and ponzu salmon, spooning over any remaining sauce from the pan. • Sprinkle with remaining sesame seeds. • Top with pickled ginger, crispy shallots and coconut sweet chilli mayonnaise to serve. Enjoy!