Make this Hawai’ian recipe fave at home. This Poké bowl and salad’s fresh, full flavours make it the perfect lunch or dinner especially when lives get busy. Thanks to Almond Breeze Australia for the recipe.
Watch our video here:
DIRECTIONS
INGREDIENTS
• 500gm Sushimi grade salmon, cubed
• ⅓ cup soy sauce
• 2 teaspoon sesame oil
• 1 teaspoon brown sugar
• Finely grated zest of 1 lemon
• ½ teaspoon grated ginger
• ⅓ cup edamame peas
• 1 carrot, shredded
• 1 avocado, sliced
• 2 green shallots, shredded
• 4 baby cucumbers, sliced
• 2 teaspoon black sesame seeds
• Cooked sushi rice or brown rice to serve
Almond breeze sauce
• ⅓ cups mayonnaise
• ¼ cup Original Almond Breeze Almond Milk
• 1 teaspoon paprika
• 1 teaspoon tobacco hot sauce
• Juice of 1 lemon
METHOD
- In a medium mixing bowl, mix soy sauce, sugar, sesame oil, zest and ginger. Add sashimi and stir to coat. Chill for 15 mins to marinate.
- Meanwhile, in a small mixing bowl, whisk together sauce ingredients until smooth. Set aside.
- To serve divide rice between bowls. Top with remaining ingredients, and salmon. Spoon over dressing to serve.
Serves 2
Prep Time 30 minutes