Sweet-Soy Salmon Poke Bowl

Name: Sweet-Soy Salmon Poke Bowl with Pickled Radish & Sriracha Mayo
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; 1 Jasmine rice; 2 Radish; 1 Sesame Seeds; 1 Salmon; 1 Shredded Cabbage Mix; 1 Ponzu Sauce; 1 Mayonnaise; 1 Coriander; 1 Sriracha; 1 Sweet Soy Seasoning

with Pickled Radish & Sriracha Mayo

Get up to $175 off

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 extra special to this dish is the pickled radish and a generous drizzle of our sriracha and mayo sauce. Dig in.

Allergens:

Sesamzaad

•Pesce

•Soja

•Egg

•Wheat

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Jasmine rice

Radish

Sesame Seeds

Salmon

Shredded Cabbage Mix

Ponzu Sauce

Mayonnaise

Coriander

Sriracha

Sweet Soy Seasoning

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3506 kJ

Calories838 kcal

Fat41.9 g

of which saturates6.2 g

Carbohydrate75.5 g

of which sugars11 g

Dietary Fibre5.3 g

Protein37 g

Sodium1079 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 the 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 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 sweet chilli sauce, 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. • Drizzle over sweet chilli mayo. Garnish with toasted sesame seeds and tear over coriander to serve. Enjoy!