BOWLED OVER

Recreate the poke craze in the comfort of your own kitchen

POKE SALMON BOWLS

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 2563kj COST $$$$$ 2 tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp extra-virgin olive oil

2 tsp sesame oil 1 tsp honey

1 clove garlic, crushed

400g salmon fillets, cubed

4 cups shredded wombok

1 avocado, seeded, sliced

1 mango, thinly sliced

½ cup frozen shelled edamame (soybeans)

1 sheet nori

1 tsp sesame seeds, roughly crushed pickled pink ginger, to serve

In a medium jug, combine soy, vinegar, olive oil, half sesame oil, honey and garlic. Season with black pepper. Pour 1 tbsp over salmon in a shallow dish and reserve remainder for dressing.

Divide cabbage, avocado, mango and edamame among four large bowls.

Using scissors, cut nori into 5cm triangles and brush lightly with remaining sesame oil. Heat a large frying pan on high. Toast nori 1-2 mins, each side, until crisp. Remove from pan and sprinkle with seeds.

Using same pan, sear salmon 2 mins, turning on all sides, until lightly golden.

Divide salmon among bowls. Drizzle with the remaining dressing. Top with nori chips and pickled ginger.