Soy-Ginger Seared Salmon Poke-Style Bowl
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Ingredients
- 500 g skinless salmon fillets, cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 spring onions, sliced
- 1 avocado
- 300 g sushi rice
- 1 tbsp rice vinegar
- 150 g edamame beans (frozen)
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 700 kcal
- Protein
- 37.1 g
- Carbohydrate
- 62.5 g
- of which sugars
- 1.5 g
- Fat
- 31.2 g
- of which saturates
- 5.8 g
- Fibre
- 6.9 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack instructions, then stir through the rice vinegar.
- 2
Marinate the salmon cubes in the soy sauce, sesame oil and ginger for 10 minutes.
- 3
Heat a little oil in a frying pan and sear the salmon cubes for 2-3 minutes, turning, until cooked through and opaque.
- 4
Cook the edamame beans in boiling water for 3-4 minutes, then drain.
- 5
Divide the rice between four bowls, top with the salmon, edamame and avocado, scatter with the spring onions and sesame seeds, and serve.
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