Poke Bowl with salmon

See video

Cook: 15 min
Servings: 4

Ingredients

125 ml light soy
1 tbsp honey or sugar
3 tbsp sesame oil
0.5 tsp chopped red chilli or chilli sauce
250 g quinoa
300 g sushi-grade salmon
2 spring onions
1 avocado , finely sliced
150 g cooked edamame
0.5 cucumber , finely sliced
0.25 red cabbage , finely sliced
1 jar White cheese in oil

Twist

Try to add pickled ginger and sesame seeds.

Serving

Serve with Japanese Green Tea, beer or sake for the complete experience

Poke bowl is a raw fish salad traditionally served over a bed of rice and topped with different fruits and veggies. Give the traditional dish a spin and try this quick, yet delicious version with quinoa and cheese cubes.

Whisk the soy sauce, honey or sugar, sesame oil and chilli. Add more chilli if needed and set aside.

Place the quinoa into a fine-mesh sieve and rinse under cold water. Transfer the quinoa into a saucepan and cover with 500ml of water. Bring to a simmer and cook for 15 to 20 minutes until all the water has been absorbed. Remove from the heat, add 3 tablespoons of soy sauce marinade, cover and leave to infuse.

Cut the salmon into small cubes. Add the spring onions and 3 tablespoons of the soy sauce marinade, toss gently until well coated and set aside.

Divide the quinoa between four bowls. Arrange the salmon and vegetables in groups over the top of each bowl. Garnish with Apetina cubes and serve with the rest of the marinade on the side.

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