Smoked Salmon & Mango

Poke Bowl

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Instructions

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1 Boil rice

Add the rinsed sushi rice and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 4.

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2 Prep dressing

Meanwhile, very finely chop the chives and red chilli. Juice the limes into a bowl or jar. Add the chives, chilli (spicy!), soy sauce, sesame oil and brown sugar and whisk or shake until fully combined - this is your dressing. 

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3 Prep

Tear the smoked salmon into bite-size pieces. Slice the cucumber as finely as possible. Rinse the edamame. Peel and dice the mango.

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4 Prep sriracha mayo

In a small bowl, combine the sriracha with the mayonnaise.

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5 Dress sushi rice

In a small bowl combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in immidiately,.

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6 Serve

Divide the sushi rice among bowls and top it with the edamame, mango, sushi gingercucumber and salmon. Drizzle the dressing over the salmon and garnish with the coconut flakes. Serve the sriracha mayonnaise on the side. 

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release its juices.

Poke bowls are native to Hawaii and commonly feature raw fish.

Cooking Time: 30 min

Cals 831 · Prot 39 · Carbs 100 · Fat 36

Dairy-Free

Ingredients

Number of people

Poke bowl

Smoked Salmon Slices 200 Grams
Cucumber 1 Piece
Edamame beans 100 Grams
Mango 1 Piece
Sushi ginger 40 Grams

Dressing and garnish

Fresh chives 15 Grams
Large red chilli 1 Piece
Lime 2 Pieces
Soy sauce 30 ML
Sesame oil 15 ML
Brown sugar 5 Grams

Sushi rice

Sushi rice 150 Grams
Water 300 ML
Rice vinegar 15 ML
Salt 0.5 Tsp
White sugar 5 Grams
Coconut flakes 10 Grams

Sriracha mayo

Sriracha sauce 14 Grams
Mayonnaise 40 Grams

Poke bowls are native to Hawaii and commonly feature raw fish.

Cooking Time: 30 min

Cals 831 · Prot 39 · Carbs 100 · Fat 36

Dairy-Free

Instructions

photo

1 Boil rice

Add the rinsed sushi rice and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 4.

photo

2 Prep dressing

Meanwhile, very finely chop the chives and red chilli. Juice the limes into a bowl or jar. Add the chives, chilli (spicy!), soy sauce, sesame oil and brown sugar and whisk or shake until fully combined - this is your dressing. 

photo

3 Prep

Tear the smoked salmon into bite-size pieces. Slice the cucumber as finely as possible. Rinse the edamame. Peel and dice the mango.

photo

4 Prep sriracha mayo

In a small bowl, combine the sriracha with the mayonnaise.

photo

5 Dress sushi rice

In a small bowl combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in immidiately,.

photo

6 Serve

Divide the sushi rice among bowls and top it with the edamame, mango, sushi gingercucumber and salmon. Drizzle the dressing over the salmon and garnish with the coconut flakes. Serve the sriracha mayonnaise on the side. 

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release its juices.

Ingredients

Number of people

Poke bowl

Smoked Salmon Slices 200 Grams
Cucumber 1 Piece
Edamame beans 100 Grams
Mango 1 Piece
Sushi ginger 40 Grams

Dressing and garnish

Fresh chives 15 Grams
Large red chilli 1 Piece
Lime 2 Pieces
Soy sauce 30 ML
Sesame oil 15 ML
Brown sugar 5 Grams

Sushi rice

Sushi rice 150 Grams
Water 300 ML
Rice vinegar 15 ML
Salt 0.5 Tsp
White sugar 5 Grams
Coconut flakes 10 Grams

Sriracha mayo

Sriracha sauce 14 Grams
Mayonnaise 40 Grams
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