

SERVES: 1
PREP TIME: 40 minutes
salmon or ocean trout (sashimi grade), diced 130 g
frozen edamame beans, thawed 30 g
pink radish, sliced 30 g
celery, sliced 30 g
cucumber, sliced 30 g
avocado, cubed 1/2
cooked brown rice 2/3 cup
shredded nori 1 sheet
green shallots, sliced (to serve) 1
Japanese Style Dressing 100 mL
Optional
picked coriander leaves
sesame seeds, toasted
fresh red chilli, sliced
shichimi togarashi (Japanese 7 spice)
Method
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Poke Bowl with Birch & Waite Japanese Style Dressing

Ingredients
SERVES: 1
PREP TIME: 40 minutes
salmon or ocean trout (sashimi grade), diced 130 g
frozen edamame beans, thawed 30 g
pink radish, sliced 30 g
celery, sliced 30 g
cucumber, sliced 30 g
avocado, cubed 1/2
cooked brown rice 2/3 cup
shredded nori 1 sheet
green shallots, sliced (to serve) 1
Japanese Style Dressing 100 mL
Optional
picked coriander leaves
sesame seeds, toasted
fresh red chilli, sliced
shichimi togarashi (Japanese 7 spice)