Salmon poke bowl

with edamame salad & Japanese dressing

icon Ready in 10


Jasmine Rice, Salmon, Carrots, Japanese Dressing, Broccolini, Edamame Beans, Tomato Cherry, Pickled Ginger, Lemon, Sunflower Oil, Salt, Pepper.


Please keep refrigerated between 1°C and 5°C.


Contains Fish, Soybeans.

Nutrition Information

Servings per package: 2.00
Serving size: 735g
Average Quantity per Serving Average Quantity per100 g
Energy 4290kJ (1030Cal) 584kJ (140Cal)
Protein 42.1g 5.7g
Fat 312g 42.4g
Saturated 8.1g 1.1g
Carbohydrate 74.4g 10.1g
Sugars 16.4g 2.2g
Sodium 1760mg 239mg

Read the cooking instructions in full before you start

  1. Place the salmon fillets on a plate and season with the salt & pepper mix to taste on both sides. Add the sunflower oil to the pan and place on the stove at high heat.
  2. Once the oil is hot, add the salmon fillets skin side down and cook for 4 minutes each side, or until fully cooked. Set aside.
  3. Pierce the jasmine rice bag; place it on a plate and put in the microwave for 2 minutes on high. Divide the jasmine rice into two bowls.
  4. Pierce the broccolini bag; place it on a plate and put in the microwave for 2 minutes on high (see tips). Divide the broccolini into two and add it on top of the rice.
  5. Add the shredded carrots, edamame beans, pickled ginger and cherry tomatoes to the bowls. Season with the salt & pepper mix to taste.

Enjoy your fresh and delicious home-cooked meal!

Salmon Poke Bowl with Edamame Beans and Japanese Dressing has a rating of 5.00 stars based on 1 reviews.
Customer Reviews
5.0 Based on 1 Reviews
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Australia Australia
Delicious dressing and so many toppings.

This is definitely my favourite recipe on the menu. My wife and I love the Japanese dressing and there are so many toppings. The ginger is sweet and beautifully pickled. Very healthy and sooo filling (my wife eats half and takes the other half to lunch the next day). Give it a shot. Highly recommend.