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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:
For the Poke Bowl:
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