Poke Bowl

A Poke Bowl (pronounced POH-kay) is a Hawaiian dish that has become increasingly popular. The variations are endless and this dish has become one of my favourite lunchtime meals. Enjoy this recipe by Sarah Wilson x 

Ingredients

• 2 tablespoons tamari.
• 1/2 teaspoon sesame oil.
• 1 tablespoon ginger, fresh, grated.
• 1/2 lime, zest and juice.
• 200 g sushi-grade salmon.

• 2 teaspoons miso paste.
• 1 tablespoon tahini.
• 1/2 lime, zest and juice.

• 1/2 head red cabbage, finely shredded.
• 2 radishes, sliced into thin discs.
• 1 carrot, shredded.
• 1 cucumber, cut into chunks.
• 1/2 avocado, sliced.
• 1/2 cup edamame beans, cooked according to packet instructions.
• 1 sheet nori, finely diced.
• 1 tablespoon sesame seeds.

Directions

1. In a medium sized bowl, combine all the ingredients for the poke excluding the salmon. Mix well then add in the salmon toss to combine. Place in the fridge while you prepare the remaining ingredients.

2. In a small jar combine ingredients for the Miso Tahini Drizzle with 2 tablespoons of hot water. Stir well to combine and set aside.

3. Arrange all the vegetables in two bowls and divide the salmon between them. Sprinkle with sesame seeds and nori and top with the Miso Tahini Drizzle.