Salmon poke bowl

Fish
30 Min
medium
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.

Notes:
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