Sweet-Soy Salmon Poke Bowl
with Brown Rice & Sesame Pear Slaw
- Sesame
- Fish
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
- Almond
- Sesame
- Eggs
- Milk
- Fish
- Wheat
- Gluten
- 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 brown rice. It’s a breath of fresh air in a bowl. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and 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
Crispy Shallots
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
280 g
Salmon
(Contains: Fish; )
1 packet
Sriracha
(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Basmati Rice
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Sesame, Eggs, Milk, Fish, Sulphites)
1
White Turnip
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat; )
Nutrition Values
Cooking Steps
• In a medium saucepan, bring the water and brown rice to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return rice to the saucepan. Add a drizzle of vinegar and season to taste.
• While rice is cooking, thinly slice pear. Slice cucumber into half-moons. • Spread mixed sesame seeds over a plate. Pat salmon dry with a paper towel. • In a medium bowl, combine salmon, sweet soy seasoning (see ingredients), 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, 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 pear, slaw mix, cucumber, ponzu sauce (see ingredients) and a drizzle of sesame oil and vinegar in a large bowl. Season to taste. • Divide brown rice between bowls. Top with sweet-soy salmon and pear 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 salmon's taste, especially with the sesame seed coating and sweet soy seasoning.
- Ease of prep: Customers found this dish quick and easy to prepare, with clear instructions for cooking the salmon.
- Suggestions: Consider adding Japanese mayo for extra flavour; some found the slaw bland and suggested more interesting rice seasoning.
- Next-day meals: The dish keeps well, with some enjoying it cold for lunch the next day.
- Portions: Several reviewers mentioned the salmon portions were on the small side, around 80-85g each.
