Surf & Turf Ponzu Poké Bowl with Avocado
with steak, shrimp, wakame & black sesame seeds0.0(41)
Calories
:
787 kcalProtein
:
32.7g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Sesamzaad
- Soja
- Zwaveldioxide en sulfiet
- Schaaldieren
- Selderij
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
Poké bowls hail from Hawaii, inspired by traditional poké - seasoned raw fish. Now, they’re easily customizable, featuring endless combinations of proteins, veggies, and dressings!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Sushi rice
½ bunch
Radish
½ piece
Persian cucumber
½ piece
Avocado
25 g
Wakame
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
10 g
Ponzu
(Contains: Gluten, Tarwe, Soja, Zwaveldioxide en sulfiet)
80 g
Shrimp
(Contains: Schaaldieren)
45 g
Corn
½ piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
Not included in your delivery
175 milliliters
Water for the rice
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
Nutrition Values
Energy (kJ)3291 kJ
Calories787 kcal
Fat37 g
Saturated Fat8.3 g
Carbohydrate77.9 g
Sugar13.1 g
Dietary Fiber4.4 g
Protein32.7 g
Salt2.6 g
Potassium538.7 mg
Calcium43.5 mg
Iron2.5 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.
Utensils
•Pan with Lid
•Strainer
•Bowl
•Tall-Sided Pan
•Aluminum Foil
•Small Bowl
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil the water in a pot or saucepan (see pantry for amount).
- Add the sushi rice and reduce the heat to low. Cover with the lid and allow to cook gently for 12 - 15 minutes.
- Turn off the heat and allow to stand until serving, covered.
2
- Meanwhile, in a bowl combine the sugar with the white wine vinegar.
- Slice the cucumber into crescents, then transfer to the bowl and toss well to combine. Set aside until serving.
- Quarter the radishes and drain the corn.
- Halve and pit the avocado, then remove the skin and slice the flesh.
3
- Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan and season with pepper, then allow to rest under aluminum foil.
- In the same pan, fry the shrimp for 3 minutes over medium-high heat.
- In a small bowl, combine the mayonnaise with the ponzu.
4
- Transfer the vinegar from the cucumber to the sushi rice and mix well to combine.
- Slice the steak against the grain.
- Serve the rice on deep plates and arrange everything on top.
- Drizzle with the ponzu mayo and garnish with the sesame seeds.
