Salmon Poke Bowl

Serves 2

Time 15 minutes

Ingredients

For the Bowl

1 pouch of wholegrain brown & wild Rice 

200g sashimi-grade salmon or tofu (for a vegan option), cubed

1 cup shredded red cabbage

1 medium carrot, julienned 

1 small cucumber, thinly sliced

½ avocado, sliced

1 radish, thinly sliced

2 tbsp edamame beans, shelled

1 tsp sesame seeds (black or white, or a mix)

A handful of fresh coriander or microgreens

For the Sesame-Ginger Dressing

2 tbsp tamari or soy sauce

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tsp grated fresh ginger

1 tsp maple syrup or honey

1 small garlic clove, finely minced

A pinch of chilli flakes (optional)

Garnishes

Nori strips

Chopped spring onions

Lime wedges

Sushi pickled ginger

Method

Heat the brown & wild rice pouch in the microwave for 2 minutes. Fluff the rice with a fork and set aside to cool slightly.

For Salmon, toss the salmon cubes with a small drizzle of tamari/soy sauce and a sprinkle of sesame seeds. Marinate for 5 minutes. If using tofu, marinate the tofu cubes in a mixture of tamari/soy sauce, sesame oil, and a touch of grated ginger. Optionally, lightly pan-fry the tofu for a golden exterior.

Divide the heated rice into two serving bowls. Arrange the red cabbage, carrot, cucumber, avocado, radish, and edamame in sections around the bowl. Place the salmon or tofu in the centre.

In a small bowl, whisk together the tamari/soy sauce, rice vinegar, sesame oil, ginger, garlic, maple syrup/honey, and chilli flakes if using.

Drizzle the sesame-ginger dressing generously over the assembled bowl.

Sprinkle sesame seeds on top and add your choice of garnishes like nori strips, sushi pickled ginger, spring onions, or a squeeze of lime. Serve immediately and enjoy!