Hawai­ian Salmon Poke Bowl

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 20 MIN­UTES (PLUS RE­FRIG­ER­A­TION AND COOLING) COOK 15 MIN­UTES

1½ cups sushi rice 2 tea­spoons white sugar ¼ cup rice wine vine­gar ¼ cup salt-re­duced soy sauce 1 tea­spoon S&B Wasabi Paste 2 tea­spoons honey 300g sashimi-grade salmon, cut into 2cm cubes 2 green onions, thinly sliced 1 ta­ble­spoon sesame seeds, toasted 1 large av­o­cado, thinly sliced 1 Le­banese cu­cum­ber, very thinly sliced 2 cups shred­ded red cab­bage Sliced red chilli and lime wedges, to serve

1 Cook rice fol­low­ing packet direc­tions. Spread over a bak­ing tray. Cool for 5 min­utes. Com­bine sugar and ½ the vine­gar in a bowl. Driz­zle over rice. Us­ing a spat­ula, lift and turn rice un­til com­bined. Cool for 20 min­utes. 2 Mean­while, com­bine soy sauce, wasabi, honey and re­main­ing vine­gar in a large ce­ramic bowl, stir­ring un­til honey dis­solves. Add salmon. Gen­tly toss to coat. Cover with plas­tic wrap. Re­frig­er­ate for 15 min­utes, toss­ing half­way. 3 Add onion and sesame seeds to salmon. Toss to com­bine. Di­vide rice among bowls. Top with salmon mix­ture, av­o­cado, cu­cum­ber and cab­bage. Serve with chilli and lime. NU­TRI­TION: (per serve) 2447kj; 20.9g fat; 4.7g sat fat; 25.1g pro­tein; 71g carbs; 3.8g fi­bre; 49mg chol; 630mg sodium.

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