Poke Bowl

Poke Bowl

Preparation time:

Cooking time:

Serves: 4

Ingredients:

  • 500 g salmon, tuna or cleaned prawns
  • 45 ml soy sauce
  • 45 ml SAFARI Rice Vinegar
  • 60 ml Goldcrest Pure Honey
  • 15 ml sesame oil
  • 500 ml cooked black rice, brown rice or sushi rice
  • 2 carrots, cut into thin ribbons
  • ½ cucumber, cut into thin ribbons
  • 250 ml edamame beans
  • 125 g beans sprouts (optional)
  • 2 spring onions, finely sliced
  • 2 avocados, sliced
  • SAFARI Red Pepper or Jalapeno Balsamic Glaze
  • Japanese mayonnaise to drizzle over (optional)
  • 30 ml black sesame seeds
  • Pickled ginger

Method:

  1. Cut the salmon or tuna into small – 1 cm x 1 cm cubes.
  2. Mix the soy, vinegar, honey and sesame oil together.
  3. Pour over the fish (or prawns, if using) and toss to mix.
  4. Divide the rice between 4 bowls.
  5. Arrange the fish (or prawns, if using) on top.
  6. Divide the carrot ribbons, cucumber ribbons, edamame peas, sprouts and spring onions between the bowls.
  7. Top with the avocados.
  8. Drizzle glaze and mayonnaise over.
  9. Sprinkle sesame seeds over and serve with a little pickled ginger.

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