Teriyaki Salmon Poke Bowls

Ingredients

1 1/2 cups (300 g) sushi rice, rinsed, drained
1/2 cup (125mL) miso and sesame vinaigrette
4 salmon portions skin off
2 Tbs teriyaki sauce
2 Lebanese cucumbers, peeled into thin ribbons
1/4 red cabbage, finely shredded
1 carrot, peeled into thin ribbons
1 cup (120 g) frozen edamame, blanched, peeled
1/4 cup (70 g) pickled ginger
2 spring onions, thinly sliced

Method

Place rice and 2 1/4 cups (560mL) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10 minutes or until liquid is absorbed. Set aside, covered, for 5 minutes to steam. Use a fork to separate the grains. Stir in half the vinaigrette.

Meanwhile, heat a barbeque grill or chargrill on medium. Brush the salmon with the teriyaki sauce and spray with olive oil spray. Cook the salmon for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and use a fork to flake into large pieces.

Divide the rice mixture among bowls. Top with salmon, cucumber, cabbage, carrot, edamame and ginger. Pour over the remaining vinaigrette. Sprinkle with spring onion to serve.

Credits: Coles

Photo Credits: Coles