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Recipe

Easy Salmon Poke Bowl

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.

Prep
10 min
Cook
30 min
Poke.jpg

Ingredients

  • 4 tbsp Soy Sauce
  • 1.5 tbsp Lemon Juice, juice
  • 1.5 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

Method

  1. Reserve ½ tsp of sesame seeds.
  2. Combine the soy sauce, lemon juice and remaining sesame seeds and pour over salmon filets.
  3. Place in fridge for 15 minutes to marinate.
  4. Cook the rice following absorption packet directions and remove from the heat.
  5. Brush a frying pan with oil and heat it on medium.
  6. Put the salmon filets into the hot pan and cook for 3-4 minutes per side until cooked through.
  7. Divide the cooked rice between the 4 bowls.
  8. Slice the salmon into bite sized pieces and divide it evenly between the bowls.
  9. Add the edamame, beetroot, broccolini, cucumber, and avocado to the bowls.
  10. Top with reserved sesame seeds and coriander leaves.

Ingredients

  • Soy Sauce
  • Lemon Juice
  • Black Sesame Seeds
  • Sunwhite Calrose Medium Grain Rice
  • Avocados
  • Edamame
  • Broccolini
  • Cucumber
  • Salmon Filets
  • Beetroot
  • Oil
  • Coriander

Method

  1. Reserve ½ tsp of sesame seeds.
  2. Combine the soy sauce, lemon juice and remaining sesame seeds and pour over salmon filets.
  3. Place in fridge for 15 minutes to marinate.
  4. Cook the rice following absorption packet directions and remove from the heat.
  5. Brush a frying pan with oil and heat it on medium.
  6. Put the salmon filets into the hot pan and cook for 3-4 minutes per side until cooked through.
  7. Divide the cooked rice between the 4 bowls.
  8. Slice the salmon into bite sized pieces and divide it evenly between the bowls.
  9. Add the edamame, beetroot, broccolini, cucumber, and avocado to the bowls.
  10. Top with reserved sesame seeds and coriander leaves.