With our sashimi-grade salmon as the star protein and omega-3 rich ingredient, you can mix and match toppings to assemble a nutritious poke bowl based on what's leftover in your fridge. Opt for sushi rice for a traditional take, brown rice for nutritious fibre or extra veggies for a light lunch or starter.
Ingredients for 1:
- 150g of sashimi-grade salmon fillet
- 200g of sushi rice
- 3 tablespoons rice vinegar
- 1 teaspoons sugar
- 1/2 teaspoon salt
- 2 tablespoons light soy sauce
- 1 lemon, cut in half
- 1/2 avocado, thinly sliced
- 2 tablespoons edamame beans
- 2 radishes, thinly sliced
- 1/4 cucumber, thinly sliced
- 1/2 carrot, sliced in match sticks
- 2 tablespoons pickled ginger
- 1 tablespoons wakame seaweed salad
- 1/4 teaspoon sesame seeds, toasted
- 1/4 teaspoon sesame seeds, toasted
Method:
- While you cook the sushi rice as per the pack instructions, mix the rice vinegar, salt and sugar in a small bowl
- Once the rice is cooked, pour the mixture on it, stir and cover to set aside
- With a sharp knife, cut the salmon in small cubes (about 1cm), then place in a bowl to drizzle with the light soy sauce and juice of 1/2 lemon to slightly marinate the salmon
- To assemble your bowl, spoon the rice at the bottom, then lay the salmon cubes on top before garnishing with your toppings. Finish by sprinkling the sesame and black sesame seeds and garnishing by a lemon wedge.
