Crispy Sweet-Soy Salmon & Rice Bowl
with Pickled Radish & Sriracha Mayo
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 sachet
Coriander
1 packet
Jasmine rice
280 g
Salmon
(Contains: Fish; )
1 packet
Sriracha
(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten)
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Sesame, Eggs, Milk, Fish, Sulphites)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat; )
2
Radish
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
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 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 paper towel. In a second medium bowl, combine salmon, sweet soy seasoning, a pinch of salt and a drizzle of olive oil.
• Return 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,
2-4 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 with salt and pepper.
• In a small bowl, combine sriracha, the mayonnaise and a splash of water.
Season to taste. Set aside.
• To the rice, add some pickling liquid (2 tbsp for 2 people / 4 tbsp for 4 people) and season to taste. Drain pickled radish.
• Divide rice between bowls. Top with sweet-soy salmon, slaw and pickled
radish. Drizzle over sriracha mayo. Garnish with sesame seeds and tear over coriander to serve. Enjoy!
