Japanese salmon poke bowl

Ingredients

Poke bowl
1 ½ cups brown rice
1 cup edamame beans
1 courgette, quartered and sliced thinly
1 cup spinach, chopped
2 tbsp pickled ginger, chopped finely
¼ cup parsley, chopped
¼ cup spring onion, sliced
500g salmon, skin removed and diced
½ cup teriyaki sauce
1 avocado, diced and drizzled with lemon juice
Black sesame seeds
White sesame seeds, roasted

Dressing

¼ cup soy sauce
¼ cup oil
1 lemon, juiced
1 tsp fresh ginger, grated
Mayonnaise
½ cup mayonnaise
1 tbsp soy sauce
2 tbsp sesame seeds, roasted
2 tbsp sesame oil

Method

Preheat oven to 180°C. Cook the brown rice and blanch the edamame beans. Mix with the courgette, spinach, ginger, parsley and spring onion to form the salad. Cover the salmon in the teriyaki sauce and cook in the oven for 4-5 minutes. Place dressing ingredients in a jar and shake to combine. Dress salad. In a separate bowl, mix mayonnaise ingredients together.

Assemble

Place salad in bowl. Top with salmon and avocado. Drizzle over the mayonnaise and finish with black and white sesame seeds.

Recipe kindly supplied by:

Chef Heidi Blake
The Green Room Café
59 Irk Street, Gore
03 208 1005