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
- Cook rice as per instructions on packaging.
- 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.
- Start building the poke bowl by adding cooked rice to bowl to the bottom.
- Top the rice with the edamame beans, celery, cucumber, avocado and place the radish around the edge.
- Add the marinated salmon to the centre of the bowl.
- 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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