Shrimp Poké Bowl with Ponzu Mayo
with mango, gomashio, slaw & cucumber
Ponzu gets its name from the now-obsolete Dutch word "pons" (meaning "punch", or a type of fruity beverage) and the Japanese "su", meaning "vinegar". A good reflection of this sauce's tangy and somewhat sour flavour!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
10 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
75 g
Sushi rice
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Persian cucumber
50 g
Slaw mix
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Garlic
½ piece
Mango
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
10 milliliters
Reduced salt soy sauce
(Contains: Gluten, Tarwe, Soja)
Not included in your delivery
175 milliliters
Water for the rice
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
Utensils
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.
- Crush or mince the garlic.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the shrimp with the garlic for 3 minutes (see Tip). Season to taste 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 everything on top.
- Garnish with the gomashio, then drizzle with the soy sauce and the ponzu mayo to finish.
