Sushi Salmon Poke Bowl
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
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.
*If you prefer you can grill your salmon instead.
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.