Recipes SALMON POKE BOWLS

SALMON POKE BOWLS

Prep 15 mins
Cooking 35 mins
Serves 2

The saying "eating with your eyes" certainly captures a moment of genius, and surely was created by a foodie? It really defines the essence of good food in one foul swoop and draws attention to the aesthetic importance of creating an exciting dish. Best of all is that it doesn't take genius to make it a reality in your own kitchen - it just requires choice and a mediocre level of skill in the plating up. Step 1: ensure a variety of colour in your ingredients. Step 2: take some care in plating up. 

Not only does this dish tick the rainbow box, it ticks the nutritious, wholesome goodness, and fragrant flavour ones too. 

- WHAT YOU WILL NEED -

  • 250g sushi rice
  • 330ml water
  • 3 Tbsp rice vinegar
  • 2 Tbsp sugar
  • 1 Tbsp NEW CERAMIC SEA SALT GRINDER
  • 4 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp mirin
  • 1 tsp sesame oil
  • 1 tsp ginger, finely grated
  • 1 tsp garlic, finely grated
  • 400g salmon (sushi grade), cubed
  • 2 tsp THAI 7-SPICE
  • 1 shallot, finely diced
  • ½ cup cucumber, cubed
  • ½ cup tomato, cubed
  • ¼ cup spring onion, sliced
  • ½ cup avocado, cubed
  • 1 sheet nori, finely sliced
  • Pickled ginger
  • Sesame seeds

- METHOD -

Rinse the sushi rice well until water runs clear. Add to a pot containing 330ml water. Bring to a boil then simmer for 10 minutes with the lid on. Turn off the heat and continue to steam (with the lid remaining on) for a further 20 minutes.

While the rice is cooking, mix the sushi seasoning ingredients together and allow the sugar and salt to dissolve. Once the rice is cooked, season with the sushi vinegar mix and set aside.

Mix all the soy dressing ingredients together. In a large bowl, add the cubed salmon and season with the Cape Herb & Spice Thai 7 Spice Exotics blend. Add the shallots, cucumber, tomato and spring onion before drizzling over half of the soy dressing and mixing well.

Dish the rice into two bowls and top with the salmon mix, avocado, nori, and a sprinkling of sesame seeds and little nest of pickled ginger.

*Keep an eye out for our Salmon Poke Bowls video on YouTube: coming soon!

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger http://baking-ginger.com/ 

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