Recipe Cuisine: Japanese
Theme: Fast & Fab
Warm Salmon Poke bowl
By: Brigitte
Ingredients
- 1 cup Obento Sushi Rice
- 2 cups water
- 4 tablespoons Soy Sauce
- 1 tablespoon freshly grated Ginger
- 1 tablespoon Wasabi
- 4 fillets Salmon (approx. 750g)
- 1 carrot
- 1 teaspoon horseradish cream
- 2 cups frozen fresh edamame, de-poded
- 4 tablespoons sushi Ginger
- 1 avocado, diced
- Kewpie mayo, to taste
- 1/4 cup Obento Sushi Seasoning
- 1 teaspoon Seasame oil
- 1 tablespoon neutral oil
Product used in recipe
- OBENTO - SUSHI RICE
- OBENTO - SUSHI SEASONING
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- Dice salmon into approx 3 cubes. Create the marinate by mixing soy sauce, wasabi and ginger and sesame oil. Mix salmon through the marinade and set aside.
- Wash Sushi rice and add water to a small pot. Bring to the boil and let it absorption method cook for 17 minutes. Once cooked, let rest for 5 mins and then add in sushi seasoning sauce.
- Whilst the rice cooks, grate carrot and mix in horseradish cream, set aside. Dice avocado into bite sized cubes. Microwave edamame with some water to defrost/ cook and then remove from pod.
- Add 1 tablespoon of a neutral oil to a frypan and cook salmon cubes until cooked through.
- Assemble rice on the base of the plate and add salmon, carrot, edamame, sushi ginger and a swizzle of kewpie mayonnaise. Enjoy!
