Gochujang Salmon and Rice Poke Bowl
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Gochujang Salmon and Rice Poke Bowl

with Sesame Sweet Potato and Smacked Cucumber


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

2 unit(s)

Salmon Fillets

(Contains Fish)

1 unit(s)

Baby Cucumber

15 grams

Sambal Paste

15 milliliter(s)

Rice Vinegar

50 grams

Gochujang Paste

(Contains Soya)

15 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Dressing

30 grams

Butter for the Sauce

2 tbsp



Nutritional information

Energy (kJ)3933 kJ
Energy (kcal)940 kcal
Fat43.4 g
of which saturates12.4 g
Carbohydrate107.4 g
of which sugars24.8 g
Protein31.1 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Lidded saucepan
Rolling Pin
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden and tender, 23-25 mins. Turn halfway through.


Meanwhile, peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount). When hot, add the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


In the meantime, lay the salmon fillets, skin-side down, onto another lined medium baking tray. Season with salt and pepper. 

Pop the salmon onto the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


While everything's in the oven, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the sambal paste, rice vinegar and sugar for the dressing (see pantry for amount). Season with salt and pepper. 

Add the cucumber into the dressing and mix together. Set aside. 


A few mins before everything's ready, pop a small saucepan on medium heat.

Add the gochujang paste, honey and butter for the sauce (see pantry for amount). 

Stir vigourously until the butter has melted and the sauce is piping hot, 1-2 mins. Remove from the heat. 


Share the rice out between your serving bowls. Lay the salmon onto one third of the rice, then spoon the gochujang butter sauce over the fish (reheat first if needed). 

Arrange the sweet potato onto another third of the rice and then the smacked cucumber onto the final third, spooning any remaining dressing over the cucumber.

Drizze over the mayo (see pantry for amount) and sprinkle on the sesame seeds to finish.