Salmon Poke Bowl

Oh Hawaii. One of my favourite places in the world to holiday and in fact, I was there this time last year with my family. Just thinking about that trip makes me so happy and excited to get back there again. This recipe is a great reminder of that holiday because it is where the poke bowl originated and exploded in popularity among health enthusiasts around the world. It’s simple to prepare and you can top your bowl with whatever you have in your fridge. This dressing will also go with chicken or tofu so don’t stress if salmon isn’t your fav. So thanks beautiful Hawaii for so many things, but also for giving us the poke bowl.


What you’ll need:
2 cups sushi rice, rinsed
1 tbs vegetable oil
600g skinless salmon fillets
2 avocados, diced
1 cup edamame beans
1 cucumber, diced
½ cup pea shoots, to serve
1 tbs sesame seeds (black & white)
1 tsp finely grated ginger
1 tsp sesame oil
2 tbs mirin
2 tbs light soy sauce
1 tbs lime juice

What to do:
Cook rice according to packet instructions. Cover and set aside.
Meanwhile, place edamame in a heat proof bowl and cover with boiling water. Stand for 1 minute then drain. Refresh under cold water and drain again.
Heat oil in a large frypan over medium-high heat. Season salmon with salt and pepper and cook for 2-3 minutes a side for medium, or until cooked to your liking. Transfer to a plate. Once cool enough to handle, flake salmon into chunks.
Make the dressing by combining all the ingredients in a small bowl and whisking to combine. Divide rice among 4 serving bowls. Top with salmon, avocado, edamame and cucumber. Garnish with pea shoots and sprinkle with sesame seeds. Serve drizzled with dressing.

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