HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Soy Salmon Poke Bowl
Sweet-Soy Salmon Poke Bowl

Sweet-Soy Salmon Poke Bowl

with Pickled Radish & Sriracha Mayo

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A salmon poke bowl, we say yes please! A sweet-soy sensation with sesame seeds sprinkled over, this salmon is both tasty and tender. Adding something special to this dish is the pickled radish with everything drizzled in our sriracha and mayo sauce. Dig in.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)



1 packet



1 sachet

sweet soy seasoning

(ContainsGluten, Soy)

1 sachet

mixed sesame seeds


1 bag

shredded cabbage mix

1 packet

ponzu sauce

(ContainsSoyMay be presentGluten, Milk, Sesame, Tree Nuts, Egg, Fish, Sulphites)

1 packet


(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)

1 packet



1 bag


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3567 kJ
Fat42.1 g
of which saturates7.1 g
Carbohydrate78.3 g
of which sugars13.9 g
Protein37.6 g
Sodium1362 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain and return to saucepan. • While rice is cooking, thinly slice radish. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. Add radish to pickling liquid with just enough water to cover radish. Set aside. • While radish is pickling, heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

TIP: Slicing the radish very thinly helps it pickle faster!


• Pat salmon dry with a paper towel. In a medium bowl, combine salmon, sweet soy seasoning, a pinch of salt and a drizzle of olive oil. • Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.


• While the salmon is cooking, combine shredded cabbage mix, ponzu sauce and a drizzle of olive oil in a large bowl. Season to taste. • In a small bowl, combine sriracha, mayonnaise and a splash of water. Season to taste. Set aside. • To the rice, add some pickling liquid (2 tbs for 2 people / 1/4 cup for 4 people) and season to taste with salt and pepper.


• Drain pickled radish. • Divide jasmine rice between bowls. • Top with sweet-soy salmon, slaw and pickled radish. • Garnish with toasted sesame seeds and tear over herbs. Drizzle over sriracha mayo to serve.