Shrimp Poké Bowl with Ponzu Mayo

Name: Shrimp Poké Bowl with Ponzu Mayo with mango, gomashio, slaw & cucumber
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 25 g Ponzu; 150 g Sushi rice; 160 g Shrimp; 1 piece Persian cucumber; 100 g Slaw mix; 10 milliliters Sesame oil; 1 piece Garlic; 1 piece Mango; 1 sachet(s) Gomashio; Reduced salt soy sauce; 350 milliliters Water; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; 1 tablespoon [Plant-based] butter; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with mango, gomashio, slaw & cucumber

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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!

Tags:

Calorie Smart

•Family

Allergens:

Soja

•Zwaveldioxide en sulfiet

•Tarwe

•Schaaldieren

•Sesamzaad

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

10 g

Ponzu

75 g

Sushi rice

80 g

Shrimp

piece

Persian cucumber

50 g

Slaw mix

5 milliliters

Sesame oil

½ piece

Garlic

½ piece

Mango

½ sachet(s)

Gomashio

Reduced salt soy sauce

Not included in your delivery

175 milliliters

Water

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

½ tablespoon

[Plant-based] butter

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2890 kJ

Calories691 kcal

Fat29.5 g

Saturated Fat7.2 g

Carbohydrate83.3 g

Sugar22.4 g

Dietary Fiber4.5 g

Protein19.8 g

Salt2.9 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

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Boil the water in a pot or saucepan (see pantry for amount). Add a pinch of salt, then cook the rice for 12 - 13 minutes over low heat, covered. Add an extra splash of water as necessary if the rice seems too dry.
Turn off the heat, then stir in half each of the white wine vinegar and the sugar.
Set aside until serving, covered.

In a bowl, combine the slaw mix with the sesame oil. Season to taste with salt and pepper.
Dice the cucumber and transfer to another bowl. Add the rest of the white wine vinegar and sugar and toss well to combine.
Peel and dice the mango.

Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.

Crush or mince the garlic.
Melt the butter in a frying pan over high heat and fry the shrimp with the garlic for 1 - 2 minutes (see Tip). Season with salt and pepper.
In a small bowl, combine the mayonnaise with the ponzu.

Tip: if you'd like to make the shrimp spicier, add some sambal from your pantry as preferred.

Serve the rice in bowls and arrange the shrimp, mango, cucumber and slaw on top.
Garnish with the gomashio, then drizzle with soy sauce and the ponzu mayo to finish.