Salmon poke bowl

30 Min
4 People
Rating starstarstarstarstar
The poke bowl is a popular Hawaiian dish, typically using diced raw fish. Our version has lovely pink salmon from Catalano’s Seafood over nutty brown rice with creamy avocado and a flavourful ginger sesame dressing!

No Fish option - replacement is diced chicken thighs.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Thinly slice radishes and spring onions. Dice capsicum and avocado. Keep separate.

3. Peel and grate ginger to yield 1 tbsp. Combine with 3 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp sesame oil and 1 tbsp tahini.

4. Heat frypan over medium-high heat with 1 tbsp sesame oil. Coat salmon with 1 tbsp soy sauce. Cook for 3-4 minutes each side until cooked through.

5. Divide rice and components evenly among bowls. Break apart salmon and add to bowls. Spoon over dressing to serve.

If you have rice wine vinegar at home you can use that instead of apple cider vinegar for a more authentic flavour!

No Fish option - replacement is diced chicken thighs
Increase cooking time to 10 minutes or until cooked through.
Brown rice 300g
Radishes 1/2 bunch
spring onions 1/3 bunch
yellow capsicum 1
avocado 1
Ginger 40g
Salmon fillets 2 packets

From your pantry:
soy sauce (or tamari), sesame oil, apple cider (or rice wine) vinegar, tahini