Shrimp Poké Bowl with Ponzu Mayo
with mango, gomashio, slaw & cucumber
Ponzu is the Japanese name for a sauce made by simmering mirin (Japanese rice wine) together with rice vinegar and seaweed over low heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 g
Ponzu
(Contains: Soja, Zwaveldioxide en sulfiet, Tarwe)
75 g
Sushi rice
80 g
Shrimp
(Contains: Schaaldieren)
¼ piece
Cucumber
50 g
Slaw mix
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Garlic
½ piece
Mango
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
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
½ tablespoon
[Reduced salt] soy sauce
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.
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.
