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

Optional

picked coriander leaves

sesame seeds, toasted

fresh red chilli, sliced

shichimi togarashi (Japanese 7 spice)

Method

  1. Cook rice as per instructions on packaging.
  2. Marinate diced salmon with 60mL of Birch & Waite Japanese Style Dressing (reserve 40mL of Japanese Style Dressing to serve on side of bowl). Set aside for 10 mins.
  3. Start building the poke bowl by adding cooked rice to bowl to the bottom.
  4. Top the rice with the edamame beans, celery, cucumber, avocado and place the radish around the edge.
  5. Add the marinated salmon to the centre of the bowl.
  6. Garnish with shredded nori and sliced green shallots. Add optional extras to taste. Serve remaining Birch & Waite Japanese Style Dressing on the side.

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