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FISH JAPANESE MAINS SALAD SEAFOOD

Salmon Sashimi Poke Bowl

Salmon Sashimi Poke Bowl

Salmon sashimi in a fresh and colourful salad with miso dressing and quinoa
Prep Time10 mins
Total Time10 mins
Servings: 2 people
Calories: 531kcal

Ingredients

Miso Dressing

  • 1 tsp freshly minced ginger
  • 1 tbsp miso paste
  • 2 tbsp rice wine vinegar
  • 2 tsp mirin
  • 2 tsp honey or sugar
  • 2 tsp sesame oil

Poke Bowl

  • 60 g quinoa (dried weight)
  • 1 tsp kombu dashi powder (or seafood/vegetable stock)
  • 60 g edamame- de-shelled
  • 1 carrot- grated
  • 40 g seaweed salad
  • ½ avocado- cut into cubes
  • 1 radish- thinly sliced
  • 200 g sashimi grade salmon- cut into cubes

Optional Garnish

  • spring onions- sliced diagonally
  • togashi furikake
  • wasabi peas
  • sesame seeds
  • pickled vegetables

Instructions

Miso Dressing
  • Add all of the ingredients to a small jar. Close the lid and shake until combined. Set aside
Poke Bowl
  • Rinse the quinoa, then cook according to packet instructions. Add the kombu dashi powder to the cooking water. Drain once cooked
  • Shred the carrot, dice the avocado and thinly slice the radish. Defrost the seaweed salad and edamame
  • Cut the sashimi into 1cm cubes.
  • Assemble the poke bowl, dividing the ingredients onto two serving bowls. Section off small segments for each ingredient
  • Drizzle over with the miso dressing, and add any additional toppings desired (I've added spring onions, pickled onions and togashi furikake

Nutrition

Calories: 531kcal
Carbs: 43.3g | Fat: 23.6g | Protein: 35.6g

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