Salmon Poke Bowl
2 cups sushi rice, rinsed
1 tbs vegetable oil
600g skinless salmon fillets
2 avocados, diced
1 cup edamame beans
1 cucumber, diced
½ cup pea shoots, to serve
1 tbs sesame seeds (black & white)
Dressing
1 tsp finely grated ginger
1 tsp sesame oil
2 tbs mirin
2 tbs light soy sauce
1 tbs lime juice
Cook rice according to packet instructions. Cover and set aside.
Meanwhile, place edamame in a heat proof bowl and cover with boiling water. Stand for 1 minute then drain. Refresh under cold water and drain again.
Heat oil in a large frypan over medium-high heat. Season salmon with salt and pepper and cook for 2-3 minutes a side for medium, or until cooked to your liking. Transfer to a plate. Once cool enough to handle, flake salmon into chunks.
Make the dressing by combining all the ingredients in a small bowl and whisking to combine. Divide rice among 4 serving bowls. Top with salmon, avocado, edamame and cucumber. Garnish with pea shoots and sprinkle with sesame seeds. Serve drizzled with dressing.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
