Salmon Poké Bowl with Wakame & Avocado
with sriracha mayo, black sesame seeds & pickled radish4.5(236)
Calories
:
895 kcalProtein
:
30.4g proteinTotal
:
20 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Vis
- Gluten
- Tarwe
- Sesamzaad
- Soja
- Mosterd
- Ei
There is a special ingredient in your box! This crunchy seaweed salad also contains sesame seeds, chili and soy sauce. In Japan, it's called "chuka wakame". It's a delicious addition to your bowl!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
75 g
Sushi rice
½ bunch
Radish
25 g
Wakame
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ piece
Avocado
25 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
⅓ piece
Cucumber
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
Not included in your delivery
½ tablespoon
Olive oil
175 milliliters
Water for the rice
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3746 kJ
Calories895 kcal
Fat49 g
Saturated Fat6.6 g
Carbohydrate78.4 g
Sugar15.1 g
Dietary Fiber3.3 g
Protein30.4 g
Salt1.8 g
Potassium412.5 mg
Calcium30 mg
Iron1.8 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
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Boil the water in a pot or saucepan (see pantry for amount) and cook the sushi rice for 12 - 15 minutes.
- Turn off the heat and set aside until ready to serve, covered.
2
- Discard the radish leaves and thinly slice the radish.
- In a bowl, combine half of the white wine vinegar with half of the sugar.
- Transfer the radish to the bowl and season with salt, then mix well to combine.
- Set aside until serving, stirring occasionally.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 minutes on the other side.
- Turn off the heat, then flip and add the ginger stir-fry sauce to the pan, making sure to coat the fish with it.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Dice the cucumber.
4
- Before serving, stir the remaining white wine vinegar and sugar through the sushi rice.
- Serve the sushi rice on deep plates. Top with the fish, wakame, quick-pickled radish, cucumber and avocado.
- Drizzle over the sriracha mayo and garnish with the sesame seeds.
