GO
Press GO to unleash The Good Bite step by step feature.
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.
Similar Recipes
Blackened Salmon, Grilled Lettuce & Avocado Cream
This might seem a bit fancy and involved, but I promise you, it’s really 3 very simple components
Cook: 25 MINS
Creamy Chilli Chicken Burrito
At 52g of protein per serving, this Creamy Chilli Chicken Burrito works as the perfect meal prep opt
Cook: 1.5- 2 hours
Peri Peri Roast Chicken
This is my Peri Peri Roasted Chicken and it's perfect for batch cooking and prepping for the week. T