HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Salmon Poke Style Bowl
Teriyaki Salmon Poke Style Bowl

Teriyaki Salmon Poke Style Bowl

with Jasmine Rice, Sugarsnaps and Lime Chilli Kiwi Salsa

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This Teriyaki Salmon Poke Bowl, Rice & Salsa is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)


150 grams

Jasmine Rice

1 pack(s)

Sugar Snap Peas

1 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillet


1 sachet

Teriyaki Sauce


Not included in your delivery

1 tbsp

Olive Oil

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate82 g
of which sugars18.0 g
Protein31 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Peel the kiwi, halve lengthways and then chop into 1cm chunks .Halve the chilli lengthways, deseed then finely chop. Trim the spring onion and thinly slice. Zest and halve the lime. Pop the kiwi, chilli and spring onion into a bowl and squeeze in the lime juice and olive oil (see ingredients for amount). Season with salt and pepper, mix together then set aside.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).


Halve the sugar snaps lengthways down the middle, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the sugar snap peas and stir fry until tender, 2-3 mins. Stir in the garlic and cook for 1 minute, then pop the sugar snaps in a bowl and cover with foil to keep warm.


Return the pan to a medium high heat and add a drizzle of oil. Season the salmon with salt and pepper, then lay it in the pan skin side down. Fry for 4-5 mins, then turn and cook for 4-5 mins on the other side. Once cooked, carefully peel the skin off the salmon and discard. IMPORTANT: The salmon is cooked when it is opaque in the middle


Remove the pan from the heat and use a fork to pull apart the salmon into large flakes. Add the teriyaki sauce to the pan and gently toss to combine and coat the salmon in the sauce.


Fluff up the rice with a fork and stir through the lime zest. Serve the rice in bowls with the salmon on top in one third, then kiwi salsa (including the juices) in another third and the garlicky sugar snaps on the other third Enjoy!