Sunwhite

Easy Salmon Poke Bowl

Prep time

10min

Cook time

30min

This poke bowl is easy to make and uses cooked salmon for those who prefer it to raw. This recipe makes enough for 4 servings - a perfect and quick meal for the family or reserve some for lunch the next day.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 4 tbsp Soy Sauce

  • 1½ tbsp Lemon Juice (juice)

  • 1½ tsp Black Sesame Seeds

  • 1 cup Sunwhite Calrose Medium Grain Rice

  • 2 Avocados (sliced)

  • 200 g Edamame

  • 2 small bunch Broccolini (approximately 16 sprigs)

  • 1 Cucumber (sliced)

  • 480 g Salmon Filets (approximately 120g each)

  • 200 g Beetroot (cut into thin matchsticks)

  • Oil (for pan)

  • Coriander (for garnish)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Easy Salmon Poke Bowl

Method

  • Reserve ½ tsp of sesame seeds.

  • Combine the soy sauce, lemon juice and remaining sesame seeds and pour over salmon filets.

  • Place in fridge for 15 minutes to marinate.

  • Cook the rice following absorption packet directions and remove from the heat.

  • Brush a frying pan with oil and heat it on medium.

  • Put the salmon filets into the hot pan and cook for 3-4 minutes per side until cooked through.

  • Divide the cooked rice between the 4 bowls.

  • Slice the salmon into bite sized pieces and divide it evenly between the bowls.

  • Add the edamame, beetroot, broccolini, cucumber, and avocado to the bowls.

  • Top with reserved sesame seeds and coriander leaves.

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