Poké Bowl with Salmon
with sriracha mayo, edamame and furikake | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
This week, serve a filling poké bowl topped with salmon, soy beans, 2 kinds of vegetables, sriracha mayo and furikake!
Tags:
Recipe
Allergens:
Vis
•Gluten
•Zwaveldioxide en sulfiet
•Tarwe
•Soja
•Sesamzaad
•Mosterd
•Ei
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Sushi rice
2 piece
Salmon fillet
(Contains: Vis)
25 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
1 piece
Carrot
1 piece
Persian cucumber
50 g
Edamame
(Contains: Soja)
1 sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
25 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
Not included in your delivery
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
350 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2949 kJ
Calories705 kcal
Fat34.7 g
Saturated Fat4.8 g
Carbohydrate68.4 g
Sugar8.9 g
Dietary Fiber2.9 g
Protein27.2 g
Salt1.2 g
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
•Bowl
•Grater
•Tall-Sided Pan
Cooking Steps
1
- Boil the water in a lidded pot or saucepan (see pantry for amount).
- Boil the sushi rice for 12 – 15 minutes.
- Turn the heat off when finished, add the white wine vinegar and sugar and mix well.
- Leave the rice in the pan with the lid on until ready to serve.
2
- Cut the salmon into small cubes.
- In a bowl, mix the salmon with the ponzu sauce, the sesame oil and some salt and pepper.
- Set aside and let the salmon marinate for 5 minutes.
- Grate the carrot. Finely dice the cucumber.
3
- Heat the sunflower oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes.
- Serve the sushi rice in bowls.
- Serve the carrot, cucumber, edamame and salmon on top of the rice.
- Drizzle the marinade on the top and garnish with the sriracha mayo and furikake.
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