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Recipe
Salmon Poke Bowl
Ingredients
Bowl:
- 2 cups of cooked short grain white rice
- 250g of sushi grade salmon (cut into 2cm chunks)
- 1 medium carrot, thinly sliced
- 1 cucumber, thinly sliced
- 1 avocado, thinly sliced
- 2 radishes, thinly sliced
- 100g edamame beans
- 2 tsp black sesame for garnish
Sauce:
- 1 garlic clove, minced
- 1 tsp grated ginger
- 2 tbsp mirin
- 2 tbsp soy sauce
- ¼ cup lemon juice
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
Instructions
- Whisk together all the sauce ingredients in a mixing bowl. If you plan to use this as your dressing, set aside half.
- Cut the salmon into 2cm cubes against the grain, add to the mixing bowl with the poke sauce. Toss to combine and marinate for 15-45 minutes. Refrigerate until ready to serve.
- Divide all ingredients and place into your stainless-steel bowls, with rice at the bottom. Arrange salmon, carrot, cucumber, radish, edamame beans, avocado on top and sprinkle with black sesame seeds. Serve with soy sauce on the side, if desired.
- Eat immediately or seal with the leakproof lid and its ready to go.