Sushi Salmon Poke Bowl
Ingredients
2 spring onions, thinly sliced
200g edamame or broadbeans (fresh or frozen)
1 carrot, peeled and cut into matchsticks or grated
4 radishes, thinly sliced
1 cucumber, thinly sliced diagonally
1 avocado, sliced or diced
280g packet soba noodles
350g sushi-grade salmon
2 tbs soy sauce
2 tbs rice wine vinegar
2 tbs sesame oil
1/2 lemon, juiced
1 tsp fresh ginger
To finish
pickled ginger
dried nori, thinly sliced
sesame seeds
Prep time
10-20 mins
Cooking time
45-55 mins
Serves
This recipe makes 4
Method
- Combine 1 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs sesame oil and the juice of half a lemon in a large bowl
- Cut the salmon fillets in 1cm pieces and add to the bowl, coating gently. Place in the fridge to cure for 10 minutes*
- Bring a pot of water to boil, and cook the edamame or broadbeans under tender
- While the beans are cooking, make the dressing by combining 1 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs lemon juice, 1 tsp sesame oil and 1 tsp finely grated ginger. Set aside
- Soak the soba noodles in a bowl of boiling water until they separate. Drain and rinse the beans and the noodles under cold water to prevent them from cooking further
- Divide the soba noodles among 4 serving bowls. Top with carrot, raddish, edamame or broadbeans, cucumber, spring onion, avocado and salmon.
- Drizzle with dressing and top with sesame seeds, nori and pickled ginger.
*The citric acid in the lemon juice “cooks” the salmon. If you prefer you can chargrill your salmon instead. Alternatively, replace the salmon completely with chargrilled or poached chicken.
Remember to make it your way. If any of these ingredients are trigger foods, replace them with vegetables that work for you!