Poke Bowl

Our Salmon Poke bowl has all things you’d want from fresh healthy cooking. The marinade is punchy, the rice is sticky with crispy shallots too. The perfect meal to make you feel good from the inside out.

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Cook: 60 Mins

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Mix together marinade ingredients until combined, reserve 1/2 marinade to use as a topping later, then add sashimi salmon to remaining marinade. Mix salmon together with marinade, careful not to damage salmon, then leave to marinade for at least one hour.
Rinse sushi rice thoroughly until it the water runs clear. Then, cook sushi rice according to packet instructions. Leave to cool before serving.
Chop cucumber into quarters. Thinly slice spring onions lengthways. Julienne carrots using a peeler.
Heat coconut in a non-stick pan and add sliced shallots. Gently sauté shallots on low heat for approx 7 mins, until they turn brown and crispy. Then remove from pan and transfer to a piece of paper kitchen towel.
Once, everything is ready, build your Poke Bowl, rice first then all your toppings. Garnish with sesame seeds.

Nutritional Info

Per serving:

Cals – 552

Carbs – 70g

Protein – 24g

Fat – 19g

Ingredients

Serves 4

For the Marinade:

  • 3 tbsp of light mayonaise.
  • Tbsp of sriracha.
  • 2 tbsp of soy sauce.
  • 2 tbsp of mirin. - can be subbed for any rice wine vinegar.
  • Tbsp of toasted sesame oil.
  • Tbsp of honey

For the Poke Bowl:

  • 300g of Sashimi graded salmon.
  • 1 carrot.
  • 1 cucumber.
  • 2-3 spring onions.
  • 1 cup of ready to eat edamame beans.
  • 250g of sticky white sushi rice.
  • 1-2 shallots - finely sliced.
  • Tbsp of coconut oil.
  • Sesame seed, to garnish.

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