Ingredients
- 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 and white)
- 1 tsp finely grated ginger
- 1 tsp sesame oil
- 2 tbs mirin
- 2 tbs light soy sauce
- 1 tbs lime juice
Poke Bowl
Dressing
Serves: 4-6
Prep: 20 mins
Cooking: 20 mins
Difficulty: Easy
Method
Preparation
- 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.
Recipe presented by Falcon
