Poke Bowls originated from Hawaii and have become increasingly popular at the moment , they are super easy to make , you. can swap out the salmon for Tuna or Fresh fish or cooked chicken and add all sorts of flavours and textures
Ingredients
- 250gm Fresh salmon
- 1/2 cup shelled edamame beans ( if frozen blanched in slated boiling water for 1 min )
- 1/4 chopped corriander
- 1 cup shredded iceberg lettuce
- 1/2 cup chopped fresh fruit like pineapple or necturine
- 1 small spring onion finely chopped
- 1/4 cup chopped cucumber
- 1/2 Ripe avocado chopped into chuncks
- 1/4 store bought seaweed salad optional
- 1 tbsp store bought crispy shallots
- Nori snack sheets cut into thin strips
- Micro greens and more coriander to sprinkle on top
- Option to add grated carrot or grated zucchini or add corn kernels
- 1 desert spoon toasted black and white sesame seeds
The Marinade/ dressing for the Salmon
- 1/4 Light soy sauce ( use gluten free soy for a GF version )
- 1 tsp sesame oil
- 2 tsp finally grated fresh ginger
- 1 tsp rice wine vinegar
- 1 tsp sriracha sauce
Method
- To make the dressing combine all ingredients in a bowl and whisk to combine
- Cut the Salmon into chunks and pour 1/2 cup of the marinade onto the salmon and set aside’ refrigerate if not using immediately, sprinkle some of sesame seeds over the salmon
- Prepare all the salad ingredients , including the blanched beans
- Place the lettuce in a wide bowl and top with nicely placed veg and herbs and fruit if using including the seaweed salad
- Pile the Salmon on top and sprinkle with the nori and more coriander , micro greens and sesame seeds ,
- You can also add more of the left over marinade over the salad or combine the remains of the sauce with 1 cup of best foods mayonnaise and place in squirtie bottle and squirt over the top .
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