Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the dressing
- 2tablespoons toasted sesame oil
- 2tablespoons soy sauce, reduced salt
- 1tablespoons rice wine vinegar
- 4 hot smoked salmon fillets, approx. 100g each
- 1 large cucumber, sliced into ribbons with a vegetable peeler
- 500grams wholegrain rice, 2 packs of 250g each, ready cooked
- 2 medium carrots, peeled and chopped into matchsticks
- 100grams spinach
- 2 large avocado, halved and sliced
- 100grams radishes, finely sliced
- 2tablespoons pickled ginger, juice reserved
- 2 large nori sheets, torn
Nutrition per serving
3250kJ / 775Cal
3250 Kilojoules or 775 Calories
37% of daily energy intake*
Protein
40.0grams
Fat
49.0grams
Carbs
41.8grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Smoked salmon is the quickest way to enjoy a poke bowl with no need to source sashimi grade or marinate the salmon.
Instruction tip
Add crunch with sesame seeds or cashews on top.
Method
Step 1 of 4
Heat the rice according to pack instructions, pour into a bowl and fluff with a fork.
Step 2 of 4
Whisk the juice from the pickled ginger jar, sesame oil, soy sauce and rice wine vinegar together in a bowl.
Step 3 of 4
Divide the rice between 4 bowls and in separate sections add the cucumber ribbons, spinach, avocado and radishes. Top the rice with crumbled hot smoked salmon, pickled ginger and torn nori sheets.
Step 4 of 4
Drizzle the dressing on top and serve.
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