Poke bowls are relatively easy to make, and they are also great for using up any protein that you may have leftover in the fridge. This recipe calls for salmon, but you can use leftover chicken, tofu or prawns.
What you’ll need:
500gms salmon, diced into 1/2-inch cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon ginger, grated
1/2 teaspoon garlic, minced
3 green onions, white parts thinly sliced
1 cup of cooked corn
Black sesame seeds
Make a batch of steamed brown rice.
Next, in a medium-sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice, or mandolin, the radishes. Quarter the avocado and cut into thin slices. Lastly, peel carrots and then cut into 1-inch long, thin matchsticks. Cook corn and set aside.
Serve the salmon on top of brown rice and top with sesame seeds. Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.
This recipe should make two to four serves. Enjoy.