Shrimp Poké Bowl with Mango and Edamame
with ponzu mayo and furikake | 2 servings
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Tags:
Recipe
Allergens:
Schaaldieren
•Soja
•Zwaveldioxide en sulfiet
•Tarwe
•Gluten
•Sesamzaad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Sushi rice
160 g
Shrimp
(Contains: Schaaldieren)
1 piece
Persian cucumber
50 g
Edamame
(Contains: Soja)
1 piece
Mango
1 piece
Carrot
25 g
Ponzu
(Contains: Soja, Zwaveldioxide en sulfiet, Tarwe)
1 sachet(s)
Furikake
(Contains: Soja, Tarwe, Gluten, Sesamzaad)
Not included in your delivery
350 milliliters
Water
½ tablespoon
Olive oil
3 tablespoon
White wine vinegar
3 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2460 kJ
Calories588 kcal
Fat15.1 g
Saturated Fat2.1 g
Carbohydrate89.3 g
Sugar28.7 g
Dietary Fiber4.7 g
Protein21.1 g
Salt1.8 g
Potassium403.6 mg
Calcium46.8 mg
Iron1 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
•Bowl
•Pan
•Grater
•Wok or sautépan
•Paper Towel
Cooking Steps
1
- Boil the water in a pot or saucepan (see pantry for amount).
- Boil the sushi rice for 12 - 15 minutes. Turn off the heat, then stir in two-thirds each of the white wine vinegar and the sugar. Set aside until serving.
- Grate the carrot.
- In a bowl, combine the rest of the white wine vinegar and sugar. Transfer the carrot to the bowl and season to taste with salt, then toss well to combine.
2
- Peel and dice the mango. Dice the cucumber.
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then remove from the pan and set aside. Season with salt and pepper.
3
- In a bowl, mix the mayonnaise with the ponzu.
- Serve the sushi rice in bowls.
- Top with the shrimp, mango, cucumber, carrot and edamame.
- Drizzle the ponzu mayo on top and garnish with the furikake. Serve with soy sauce to taste.
