Poke Bowl with Salmon or Tuna
John and Lisa have some fabulous picnic inspiration in their Weekend Kitchen today. They start the day making their own Poke Bowls which are colourful, fresh and healthy.
Poke Bowl with Salmon or Tuna
Serves 2
Ingredients
3 tbsp soy
3 tbsp sesame oil
3 tbsp mirin
250g raw sushi grade salmon or tuna, skinless
4 spring onions, thinly sliced
1 tbsp sesame seeds, toasted
Optional Garnishes
Edamame beans, defrosted if frozen
Spring onions, very finely sliced
Chillies, finely sliced
Sushi rice or brown rice, cooked
Nori sheets shredded
Tofu, diced
Mango, diced
Avocado, sliced into thin wedges
Cucumber, finely diced
Cooked chicken, shredded
Tinned crab or crab sticks
Tenderstem broccoli, blanched and refreshed
Pickled ginger
Salad toppers or toasted seeds, for sprinkling
Method
1. Mix the soy, sesame, and mirin together in a small bowl.
2. Dice the salmon into small cubes and add to the bowl of dressing. Toss everything together along with the spring onions and sesame seeds. Cover and chill for at least an hour but as long as you can up to 12 hours.
3. To make your poke bowl, start by adding some of your rice to a bowl. Then top with some of your marinated salmon, then go wild and add a little of all your chosen garnishes and finally, a sprinkling of salad toppers or toasted seeds! Serve with Japanese Green Tea, ice cold fizzy sake or a little flask of warm Sake.