Today’s recipe is smoked salmon poke bowls and I’m sure you’ve tried a poke bowl by now?
They are still very popular, probably because they are so customisable and fresh – giving you a chance to really be creative in the selection of vegetables and protein concoctions.
Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna or even salmon, tossed over rice and topped with vegetables.
(Also, it’s pronounced POH-keh, not POKE)
This recipe uses smoked salmon for two reasons – One, sushi grade Salmon/Tuna is very very expensive in Joburg and two, I know a few people can’t bear to eat raw fish. (not me, but some people)
This is a quick lunch idea is:
- Quick and easy to make
- Naturally Gluten Free
- 5 or so Smoked Salmon ribbons
- 1 Grated Carrot
- Handful of Radish Sprouts, washed
- Half an avo, thinly sliced
- 1/2 cup of chilled Sushi rice, cooked according to packet instructions and soaked in 5ml of rice vinegar
- 10 ml of Rice Vinegar
- 10ml Soya Sauce
- 10ml Kikkoman Ponzu Lemon Sauce
- Assemble all the prepared ingredients in a bowl
- Mix the soya, rice vinegar and Ponzu sauce together and pour over Poke Bowl
Serve and Enjoy!