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Smoked Salmon and Avo Poke Bowl

Smoked Salmon and Avo Poke Bowl

with sweet spicy drizzle

4.0(15)

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Get 50% off your first box!

Calories

:

833 kcal

Protein

:

26g protein

Total

:

10 minutes

Difficulty

:

Easy

Super Quick

Extra spicy

Allergens:

Fish
Wheat
Cereals containing gluten
Soya
Sulphites
Egg
Mustard

This poke bowl is full of nice surprises: smoked salmon, creamy avo and crispy onions to name just a few!

Ingredients

Serving amount

100 grams

Smoked Salmon

(Contains: Fish)

150 grams

Jasmine Rice

1 unit(s)

Avocado

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

125 grams

Radish

1 unit(s)

Carrot

1 sachet(s)

Gochujang Paste

(Contains: Soya)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)3487 kJ

Energy (kcal)833 kcal

Fat44.5 g

of which saturates6.8 g

Carbohydrate94.1 g

of which sugars17.6 g

Dietary Fiber4.1 g

Protein26 g

Salt5.4 g

Trans Fat3.1 g

Potassium572.8 mg

Calcium29.3 mg

Iron0.5 mg

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

•Pot with Lid

Cooking steps

Boil the Rice

1

Rinse the rice to remove excess starch.
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.

Pickle the Veg

2

Meanwhile, trim and peel the carrot. Run the peeler down the length of the carrot to create long ribbons, stopping at the core.
Trim and thinly slice the radish.
Pickle the radish and carrot ribbons with the apple cider vinegar.
Season to taste with salt and sugar.
Toss well and set aside.

Finishing Touches

3

In a small bowl mix the gochujang, aioli and sweet Asian sauce.
Halve the avocado and remove the pit. Cut into chunks (while still in its skin).
Scoop out the flesh and season with salt and pepper.

Arrange in Bowls

4

Divide the rice between bowls.
Arrange the pickled veg and chopped avocado on one side.
Tear the salmon and arrange on the other side.
Drizzle over the sweet and spicy aioli over the top.
Finish with a scattering of crispy onion.

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