SALMON POKE' BOWL

Poke’ Bowls are all the rage at the moment, and I’m all about it!! The creations are endless so you can literally bring a bowl together with whatever seasonal produce you have on hand and it’s easy to balance the meal also. Here I’ve used rice as the main carbohydrate, flaked salmon as the protein, I’ve jam packed in plenty of colourful veggies and fancied it up with homemade pickled ginger and sriracha mayonnaise dressing. YUM! Give it a go and I’d love to see your creations over on socials ;P

Serves 4

Ingredients

Pickled Ginger:

¼ cup finely shaved fresh ginger (use a vegetable peeler or mandolin)

2 tablespoons rice wine vinegar

1/2 tablespoon honey

1 teaspoon sesame oil

4 x small salmon fillets

2 cups cooked rice

2 x bok choy, washed and shredded

8 x radish, finely shaven

1/4 x red cabbage, finely shredded

2 x Lebanese cucumber, diced

1 x avocado, finely sliced

1 tablespoon rice wine vinegar

1 tablespoon tamari/soy sauce

1 tablespoon sesame oil

1/2 tablespoon raw sugar/honey/maple syrup

1 tablespoon mirin

2 tablespoons mayonnaise

2 teaspoons sriracha sauce

2 tablespoons sesame seeds, to serve

Directions

Place the ginger on a plate and sprinkle with salt and leave for 20 minutes. Squeeze out as much water as you can, rinse and squeeze again. Place in a jar with the rice wine vinegar, honey, sesame oil, a pinch of salt and 2 tablespoons of water and allow to pickle for 30 minutes.

Meanwhile, grille the salmon for 5-7 minute on each side or until cooked through to your liking, before placing on a plate and flaking apart. While the salmon is cooking combine the rice wine vinegar, tamari, sesame oil, sugar and mirin in a jar and set aside. Next combine the mayonnaise and sriracha sauce with water, 1 tablespoon at a time until it is of a pourable consistency.

Divide the rice, veggies and salmon between bowls. Pour the mirin dressing over the veggies and then drizzle the mayonnaise dressing over the bowls, before topping with sesame seeds and the pickled ginger.