Smoked Salmon & Mango

Poke Bowl
Poke bowls are native to Hawaii and commonly feature raw fish.
132 Reviews
Cals 803 · Prot 38 · Carbs 109 · Fat 27
Family Friendly
30 min
Smoked Salmon & Mango Poke Bowl
Poke bowls are native to Hawaii and commonly feature raw fish.
132 Reviews
Cals 803 · Prot 38 · Carbs 109 · Fat 27
Family Friendly
Ingredients
Poke bowl
Smoked Salmon Slices 6*
200 Grams
Cucumber
1 Piece
Edamame beans 9*
100 Grams
Mango
1 Piece
Sushi ginger
40 Grams
Dressing and garnish
Fresh chives
15 Grams
Large red chilli
1 Piece
Lime
2 Piece
Soy sauce 9*10*11*
30 ML
Sesame oil 3*9*
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 5*9*13*
32 Grams

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3351 / 803
Fats (g) 27.3
of which saturated (g) 4.6
Carbohydrates (g) 109
of which sugars (g) 32.4
Fibers (g) 9.1
Proteins (g) 38.4
Salt (g) 4.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

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.
Prep dressing

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.
Prep

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.
Prep sriracha mayo

4 Prep sriracha mayo

In a small bowl, combine the sriracha with the mayonnaise.
Dress sushi rice

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,.
Serve

6 Serve

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