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 work really well.The dressing is incredible and you can whip it up in under 5 minutes. It’s so good, you may want to drink it!
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Ingredients
- 1 cup brown rice rinsed
- 2 cups water
- pinch sea salt
- 1 cup red cabbage finely shredded
- 1 lebanese cucumber sliced into half moons
- 1 carrot large, grated or julienned
- 1 cup edamame beans thawed
- 2 radishes thinly sliced
- 1 avocado sliced
- 150 g salmon sashimi grade, diced into small cubes
- 1/2 cup coriander leaves
- 1 cup wasabi peas chopped or crushed
- lime wedges to serve
- 2 tablespoons mayonnaise
- 1 tablespoon sesame oil
- 1 teaspoon rice wine vinegar or mirin
- 1 tablespoon pure maple syrup
- 1–2 tablespoons water
Instructions
- Place the brown rice, water and salt in a medium saucepan over high heat. Bring to the boil, then turn right down to a simmer. Cook for about 15–20 minutes with the lid on. Remove from the heat and rest for 10 minutes. Fluff with a fork.1 cup brown rice, 2 cups water, pinch sea salt
- For the dressing: Mix all the ingredients, except the water, in a small bowl or jug. Add a drop of water at a time and mix after each addition, until you reach your desired consistency.2 tablespoons mayonnaise, 1 tablespoon sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon pure maple syrup
- To assemble: Add the brown rice, red cabbage, cucumber, carrot, edamame beans, radish, avocado, sashimi salmon, coriander and crushed wasabi peas to serving bowls.1 cup brown rice, 1 cup red cabbage, 1 lebanese cucumber, 1 carrot, 1 cup edamame beans, 2 radishes, 1 avocado, 150 g salmon, 1/2 cup coriander leaves, 1 cup wasabi peas
- Drizzle the dressing over the salmon bowls and finish with a squeeze of lime.2 tablespoons mayonnaise, 1 tablespoon sesame oil, 1 teaspoon rice wine vinegar, 1 tablespoon pure maple syrup, lime wedges
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