Name: Salmon poke bowl with hot and sour dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Salmon poke bowl; 2 x 450g packets microwave brown rice; 3 spring onions, thinly sliced; 500 gram sashimi-grade salmon, cut into 2cm cubes; 3 red radish, thinly sliced; 1 cup shelled frozen edamame beans, blanched; 200 gram enoki mushrooms; 1 sheet toasted nori, thinly sliced; 1/3 cup pickled pink ginger; 1 teaspoon sesame seeds, toasted; prawn crackers to serve; Hot and sour dressing; 1/4 cup light soy sauce; 2 teaspoon sesame oil; 2 tablespoon rice wine vinegar; 2 teaspoon chilli flakes; 2 teaspoon brown sugar

Salmon poke bowl with hot and sour dressing

It's easier than you think to create this trendy meal at home with this poke bowl recipe. Raw salmon, brown rice, Asian veges and a punchy dressing come together to create this healthy meal

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

Salmon poke bowl

2 x 450g packets microwave brown rice

3 spring onions, thinly sliced

500 gram sashimi-grade salmon, cut into 2cm cubes

3 red radish, thinly sliced

1 cup shelled frozen edamame beans, blanched

200 gram enoki mushrooms

1 sheet toasted nori, thinly sliced

1/3 cup pickled pink ginger

1 teaspoon sesame seeds, toasted

prawn crackers to serve

Hot and sour dressing

1/4 cup light soy sauce

2 teaspoon sesame oil

2 tablespoon rice wine vinegar

2 teaspoon chilli flakes

2 teaspoon brown sugar

Method

1.Prepare rice following packet instructions. Set aside.

2.For the hot and sour dressing: In a small bowl, combine all ingredients. Set aside.

3.In a large bowl, toss together rice, onion and half the dressing.

4.Serve rice topped with salmon, radish, edamame, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.