Shrimp Poké Bowl with Ponzu Mayo
with mango, gomashio, slaw & cucumber
Ponzu is the Japanese name for a sauce made by simmering mirin (Japanese rice wine) together with rice vinegar and seaweed over low heat.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
10 g
Ponzu
(Contains Soy, Sulphites, Wheat)
75 g
Sushi rice
80 g
Shrimp
(Contains Crustaceans)
½ piece
[Persian] cucumber
50 g
Slaw mix
5 milliliters
Sesame oil
(Contains Sesame)
½ piece
Garlic
½ piece
Mango
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
175 milliliters
Water
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan (see pantry for amount). Add a pinch of salt, then cook the rice for 12 - 13 minutes over low heat, covered. Add an extra splash of water as necessary if the rice seems too dry.
- Turn off the heat, then stir in half each of the white wine vinegar and the sugar.
- Set aside until serving, covered.
- In a bowl, combine the slaw mix with the sesame oil. Season to taste with salt and pepper.
- Dice the cucumber and transfer to another bowl. Add the rest of the white wine vinegar and toss well to combine.
- Peel and dice the mango.
Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.
- Crush or mince the garlic.
- Melt the butter in a frying pan over high heat and fry the shrimp with the garlic for 1 - 2 minutes (see Tip). Season with salt and pepper.
- In a small bowl, combine the mayonnaise with the ponzu.
Tip: if you'd like to make the shrimp spicier, add some sambal from your pantry as preferred.
- Serve the rice in bowls and arrange the shrimp, mango, cucumber and slaw on top.
- Garnish with the gomashio, then drizzle with soy sauce and the ponzu mayo to finish.