Recipe

Ginger and salmon poke bowl

This classic Hawaiian dish is perfect for a quick and healthy lunch that will leave you feeling satisfied.

  • 15 mins preparation
  • Serves 4
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Ingredients

Ginger and salmon poke bowl
  • 2 x 450g packets microwave brown rice
  • 3 green onions, thinly sliced
  • 500 gram sashimi-grade salmon, 2 cm cubes
  • 1 cup shelled frozen edamame, thawed
  • 3 red radish, thinly sliced
  • 200 gram enoki mushrooms, trimmed
  • 1/3 cup pickled pink ginger
  • 1 sheet toasted nori, thinly sliced
  • 1 teaspoon sesame seeds, toasted
  • prawn crackers, to serve
Hot and sour dressing
  • 1/4 cup light soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon sesame oil
  • 2 teaspoon chilli flakes
  • 2 teaspoon brown sugar

Method

Ginger and salmon poke bowl
  • 1
    Prepare rice following packet instructions. Set aside.
  • 2
    Make hot and sour dressing; in a small bowl, combine all ingredients. Set aside.
  • 3
    In a large bowl toss rice, onion and half dressing.
  • 4
    Serve rice topped with salmon, edamame, radish, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.

Notes

Salmon can be lightly seared, then cubed. Use a mandolin to slice radish.

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