Salmon Sashimi Poke Bowl
Salmon sashimi in a fresh and colourful salad with miso dressing and quinoa
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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