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.

Ingredients:

  • 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)

Calrose

Calrose 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.

More recipes like this one