NOURISHING SASHIMI SALMON BOWLS
A beautifully delicious and healthy poke bowl.
If you’re not a fan of raw salmon, you can absolutely substitute with chicken, tuna or beef. All are absolutely delicious!!!
The dressing is incredible and you can whip it up in under 5 minutes. It’s so good, you may want to drink it
Serves 2
Ingredients:
1 cup brown rice, rinsed
Pinch sea salt
1 cup red cabbage, shredded
1 Lebanese cucumber, sliced into half moons
1 large carrot, grated or julienned
1 cup frozen edamame beans, thawed
2 radish bulbs, thinly sliced
1 avocado, sliced
150g sashimi grade salmon, diced into small cubes 1/2 cup coriander leaves
1 cup wasabi peas, chopped or blended
Fresh lime
Dressing:
2 tablespoons @rozas.gourmet Wasabi Sichuan Mayonnaise
1 tablespoon sesame oil
1 teaspoon rice wine vinegar or mirin
1 tablespoon maple syrup
1-2 tablespoons water
Method:
Place the brown rice, two cups water and sea salt into a medium saucepan. Bring to a boil, then turn right down to a simmer. Cook for approx. 15-20 mins with the lid on. Remove from the heat and let it rest for 10 mins. Fluff with a fork.
For the dressing: Mix all ingredients together in a small bowl or jug, except the water. Add a drop of water at a time and mix after each addition, until you reach your desired consistency.
To assemble: Add the brown rice, red cabbage, cucumber, carrot, edamame beans, radish, avocado, sashimi salmon, coriander and crushed wasabi peas.
Drizzle the dressing over the salmon bowl and squeeze with fresh lime juice.
Find Roza’s Gourmet Wasabi Sichuan Mayonnaise at any good independent supermarket.