Sweet-Soy Salmon Poke Bowl

Name: Sweet-Soy Salmon Poke Bowl with Pickled Radish & Sriracha Mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Mayonnaise; 280 g Salmon; 1 packet Sriracha; 1 packet Ponzu Sauce; 1 sachet Sesame Seeds; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 2 Radish

with Pickled Radish & Sriracha Mayo

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Allergens:

Sesame

•Fish

•Soy

•Wheat

•Gluten

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

sachet

Mixed Sesame Seeds

(Contains: Sesame; )

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

280 g

Salmon

(Contains: Fish; )

1 packet

Sriracha

(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten. )

1 packet

Ponzu Sauce

(Contains: Soy; May be present: Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten, Sulphites. )

1 sachet

Sesame Seeds

(Contains: Sesame; )

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Radish

Nutrition Values

Calories701 kcal

Energy (kJ)2930 kJ

Fat36.6 g

of which saturates5.4 g

Carbohydrate55.5 g

of which sugars11.1 g

Dietary Fibre3.2 g

Protein35.1 g

Cholesterol1.1 mg

Sodium1160 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!