Smoked Salmon & Mango

Poke Bowl
Poke bowls are native to Hawaii and commonly feature raw fish.
Cals 831 · Prot 39 · Carbs 100 · Fat 36
Family-Friendly
Try Hello Chef Now
30 min
photo
Poke bowls are native to Hawaii and commonly feature raw fish.
Cals 831 · Prot 39 · Carbs 100 · Fat 36
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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