Hawaiian Salmon Poke Bowl
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.