Ginger salmon poke-style bowl with spicy sesame avocado
Nail the trendiest meal of the moment with this ginger salmon poke bowl recipe. Fresh, fast and healthy, this Hawaiian-inspired dish makes a delicious gluten and dairy-free lunch or light dinner
Ingredients
- 250-300g fresh salmon fillet, skin removed
- 2 tbsp mirin*
- 1 tbsp sesame oil
- 2 tsp apple cider vinegar
- 1 tbsp finely chopped pink ginger or 1 tsp freshly grated raw ginger
- 1 tbsp sweet chilli sauce*
- 1/4 cup mixed sesame seeds – black, white and toasted
- 1/2 tsp shichimi togarashi spice salt (see recipe tip)
- 1/2 large avocado, skin removed and halved
- 2 cups cooked wild rice
- 1 cup frozen shelled edamame beans, thawed
- 1/2 cup seaweed salad mix
- 1 cup finely sliced red cabbage
Steps
- Remove any pin bones then dice the salmon. Combine the mirin, sesame oil, vinegar, ginger and chilli sauce and toss with the salmon. Allow to marinate for at least 15-30 minutes.
- Combine sesame seeds and shichimi seasoning. Dip avocado wedges into the spicy seed mix to coat the edges.
- To serve, arrange rice (warm or at room temperature), beans, seaweed mix and red cabbage in bowls. Top with marinated salmon and a wedge of sesame avocado.
