Double Sesame-Crusted Salmon Poke Bowl
with Rice & Ponzu Slaw
- Fish
- Soy
- Sesame
- Wheat
- Gluten
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Sulphites
Finish off the day feeling rejuvenated with a salmon poke bowl. Nourishing for the body and soul, the salmon is seasoned with sweet and soy flavours that pop against the fluffy rice. It’s a breath of fresh air in a bowl.
Ingredients
1 packet
Crispy Shallots
560 g
Salmon
(Contains: Fish; )
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Baby Leaves
1 packet
Slaw Mix
1 packet
Basmati Rice
1 packet
Ponzu Sauce
(Contains: Soy; May be present: Fish, Milk, Sesame, Almond, Eggs, Wheat, Gluten, Sulphites)
1 sachet
Sesame Seeds
(Contains: Sesame; )
1
White Turnip
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
sesame oil
(Contains: Sesame; )
1 drizzle
olive oil
1.25 cup
water (for the rice)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, roughly chop baby spinach leaves. Thinly slice white turnip.
• Spread sesame seeds over a plate. Pat salmon dry with a paper towel.
• In a large bowl, combine salmon, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Press salmon, skin-side down, into sesame seeds to coat.
• When the rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.
• Meanwhile, combine sriracha, the honey and a splash of water in a small bowl. Season with salt and pepper, then set aside.
• Meanwhile, combine baby spinach, slaw mix, turnip, ponzu sauce and a drizzle of sesame oil and vinegar in a large bowl. Season to taste.
• Divide basmati rice between bowls. Top with sesame salmon and spinach slaw. Drizzle over honey sriracha sauce.
• Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious salmon and unique flavours, though some found the rice and slaw bland.
- Ease of prep: Some found the cooking steps confusing; consider adjusting the recipe order for smoother preparation.
- Suggestions: Cook salmon on lower heat to prevent burning; add flavour to rice with garlic or coconut.
- Portions: Several reviewers mentioned generous salmon servings, while others felt the overall portion was small.
- Texture: Consider offering warm vegetable options alongside the cold slaw for a more cohesive temperature balance.
