Smoked Salmon & Avo Poke Bowl

Name: Smoked Salmon & Avo Poke Bowl with sweet & spicy drizzle
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 100 grams Smoked Salmon; 150 grams Jasmine Rice; 1 unit(s) Avocado; 1 sachet(s) Sweet Asian Sauce; 125 grams Radish; 1 unit(s) Carrot; 1 sachet(s) Gochujang Paste; 2 sachet(s) Mayo; 1 sachet(s) Apple Cider Vinegar; 1 sachet(s) Crispy Onions; to taste Water; to taste Salt; to taste Pepper

with sweet & spicy drizzle

Get 50% off your first box & free weekly dessert

Tags:

Super Quick

•Extra spicy

Allergens:

Fish

•Soya

•Wheat

•Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

Total Time10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Smoked Salmon

(Contains Fish)

150 grams

Jasmine Rice

1 unit(s)

Avocado

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat May be present Crustaceans)

125 grams

Radish

1 unit(s)

Carrot

1 sachet(s)

Gochujang Paste

(Contains Soya)

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Crispy Onions

(Contains Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2976 kJ

Energy (kcal)711 kcal

Fat30.7 g

of which saturates5.3 g

Carbohydrate89.5 g

of which sugars14.1 g

Dietary Fiber0.4 g

Protein23.1 g

Cholesterol0 mg

Salt4.04 g

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Peeler

Cooking Steps

Boil a large pot of salted water for the rice.

Add the rice and cook for 12-15 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Pickle the carrot ribbons with half the apple cider vinegar. Season to taste with salt and sugar. Toss well and set aside.

Trim and quarter the radish. Pickle the radish with remaining apple cider vinegar. Season to taste with salt and sugar. Toss well and set aside.

In a small bowl mix the gochujang, mayo and sweet Asian sauce.

Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out onto the board.

Divide the rice between bowls. Arrange the pickled carrot, radish and chopped avo on top. Tear the salmon on another side. Drizzle over the sweet and spicy mayo over the rice and veggies and scatter over the crispy onion.