Salmon Poke Bowl
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
1/3 cup
Le Grec Asian dressing
79 ml
1/4 tea spoon
Sriracha sauce
1 ml
2 tea spoon
soya sauce
9 ml
2 cup
rice for sushi
500 grams
1 /1/2 cup
diced fresh salmon
350 grams
1
average size cucumber finely chopped
-
2
finely chopped radish
-
2
large grated carrots
-
1 cup
grated (Napa) Chinese cabbage
100 grams
1
peeled and diced avocado
-
2
finely chopped shallots
-
-
sesame seeds
-
PREPARATION
- 1. In a bowl, combine vinaigrette and sriracha sauce.
- 2. Separate the rice into four bowls
- 3. Mix the salmon with the viniagrette and soy sauce, set aside
- 4. Place cucumber, carrots, cabbage, radishes and avocado also in each bowl.
- 5. Put salmon on rice
- 6. Brush each of the bowls with the remaining dressing
- 7. Arrange each of the bowls with the shallots and sprinkle with sesame seeds.
NOTES
| Imperial | Metric | |
|---|---|---|
| 1/3 cup | Le Grec Asian dressing | 79 ml |
| 1/4 tea spoon | Sriracha sauce | 1 ml |
| 2 tea spoon | soya sauce | 9 ml |
| 2 cup | rice for sushi | 500 grams |
| 1 /1/2 cup | diced fresh salmon | 350 grams |
| 1 | average size cucumber finely chopped | - |
| 2 | finely chopped radish | - |
| 2 | large grated carrots | - |
| 1 cup | grated (Napa) Chinese cabbage | 100 grams |
| 1 | peeled and diced avocado | - |
| 2 | finely chopped shallots | - |
| - | sesame seeds | - |
PREPARATION
- 1. In a bowl, combine vinaigrette and sriracha sauce.
- 2. Separate the rice into four bowls
- 3. Mix the salmon with the viniagrette and soy sauce, set aside
- 4. Place cucumber, carrots, cabbage, radishes and avocado also in each bowl.
- 5. Put salmon on rice
- 6. Brush each of the bowls with the remaining dressing
- 7. Arrange each of the bowls with the shallots and sprinkle with sesame seeds.
NOTES
Serve with white or brown rice.
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
30 min
4
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 1/3 cup | Le Grec Asian dressing | 79 ml |
| 1/4 tea spoon | Sriracha sauce | 1 ml |
| 2 tea spoon | soya sauce | 9 ml |
| 2 cup | rice for sushi | 500 grams |
| 1 /1/2 cup | diced fresh salmon | 350 grams |
| 1 | average size cucumber finely chopped | - |
| 2 | finely chopped radish | - |
| 2 | large grated carrots | - |
| 1 cup | grated (Napa) Chinese cabbage | 100 grams |
| 1 | peeled and diced avocado | - |
| 2 | finely chopped shallots | - |
| - | sesame seeds | - |
PREPARATION
- 1. In a bowl, combine vinaigrette and sriracha sauce.
- 2. Separate the rice into four bowls
- 3. Mix the salmon with the viniagrette and soy sauce, set aside
- 4. Place cucumber, carrots, cabbage, radishes and avocado also in each bowl.
- 5. Put salmon on rice
- 6. Brush each of the bowls with the remaining dressing
- 7. Arrange each of the bowls with the shallots and sprinkle with sesame seeds.
NOTES
Serve with white or brown rice.
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