Sweet-Soy Salmon Poke Bowl
with Pickled Radish & Sriracha Mayo
- Fish
- Soy
- Gluten(Wheat)
- Sesame
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Fish
- Sesame
- Sulphites
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
- Soy
- Fish
- Wheat
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!*
Ingredients
1 packet
jasmine rice
2
radish
1 packet
salmon
(Contains: Fish)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat))
1 sachet
mixed sesame seeds
(Contains: Sesame)
1 bag
Shredded Cabbage Mix
1 packet
ponzu sauce
(Contains: Soy May be present: Eggs, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 packet
sriracha
(May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs May be present: Sesame, Almond, Cashew, Soy, Fish, Wheat)
1 bag
herbs
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
Nutrition
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-soy salmon with sriracha mayo was a favourite combination, though some reviewers found the seasoning quite sweet and the ponzu-dressed slaw on the tangy side.
- Ease of prep: Quick and straightforward to prepare; reviewers noted that cooking the salmon on a lower heat helps prevent the sweet soy seasoning from burning before the fish is cooked through.
- Suggestions: Add avocado, edamame, capsicum, or cucumber to the bowl for more variety; some reviewers also suggested using sushi rice for a more authentic poke bowl feel.
- Next-day meals: One reviewer saved the dish for two nights in a row, and another noted it reheated well as leftovers.
- Pickled radish: The pickled radish was a highlight for many; if you find the pickling liquid too sharp, use less of it when seasoning the rice.
