Salmon poke bowl with hot and sour dressing
It's easier than you think to create this trendy meal at home with this poke bowl recipe. Raw salmon, brown rice, Asian veges and a punchy dressing come together to create this healthy meal
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Salmon poke bowl
- 2 x 450g packets microwave brown rice
- 3 spring onions, thinly sliced
- 500 gram sashimi-grade salmon, cut into 2cm cubes
- 3 red radish, thinly sliced
- 1 cup shelled frozen edamame beans, blanched
- 200 gram enoki mushrooms
- 1 sheet toasted nori, thinly sliced
- 1/3 cup pickled pink ginger
- 1 teaspoon sesame seeds, toasted
- prawn crackers to serve
Hot and sour dressing
- 1/4 cup light soy sauce
- 2 teaspoon sesame oil
- 2 tablespoon rice wine vinegar
- 2 teaspoon chilli flakes
- 2 teaspoon brown sugar
Method
- 1Prepare rice following packet instructions. Set aside.
- 2For the hot and sour dressing: In a small bowl, combine all ingredients. Set aside.
- 3In a large bowl, toss together rice, onion and half the dressing.
- 4Serve rice topped with salmon, radish, edamame, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.
Notes
Salmon can be lightly seared, then cubed. Poke is pronounced poh-keh.
