GINGER & SALMON POKE BOWL

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 3170kj COST $$$$$

Woman’s Day (Australia) - - Food to Love -

2 x 450g pack­ets mi­crowave brown rice 3 green onions, thinly sliced 500g sashimi-grade salmon, 2cm cubes 1 cup shelled frozen edamame, blanched 200g enoki mush­rooms, trimmed 3 red radish, thinly sliced

1/ cup pick­led 3 pink ginger 1 sheet toasted nori, thinly sliced 1 tsp sesame seeds, toasted prawn crack­ers, to serve

HOT & SOUR DRESS­ING

¼ cup light soy sauce 2 tsp sesame oil 2 tbsp rice wine vine­gar 2 tsp chilli flakes 2 tsp brown sugar

Pre­pare rice fol­low­ing packet in­struc­tions. Set aside.

2 HOT & SOUR DRESS­ING

In a small bowl, com­bine all in­gre­di­ents. Set aside.

3 In a large bowl, toss rice, onion and half dress­ing.

4 Serve rice topped with salmon, radish, edamame, mush­rooms, nori and ginger. Sprin­kle with sesame seeds. Ac­com­pany with re­main­ing dress­ing and prawn crack­ers.

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