Poke Bowl with salmon
A must try food trend

Poke Bowl with salmon

See video

  • Cook: 15 min
  • Servings: 4

Ingredients

  • 125 ml light soy sauce
  • 1 tbsp honey or sugar
  • 3 tbsp sesame oil
  • 0.5 tsp chopped red chilli or chilli sauce
  • 250 g quinoa
  • 300 g sushi-grade salmon
  • 2 spring onions
  • 1 avocado , finely sliced
  • 150 g cooked edamame
  • 0.5 cucumber , finely sliced
  • 0.25 cabbage , finely sliced
  • 1 pack Apetina® Classic Block

Twist

Try to add pickled ginger and sesame seeds.

Serving

Serve with Japanese Green Tea, beer or sake for the complete experience

Poke bowl is a raw fish salad traditionally served over a bed of rice and topped with different fruits and veggies. Give the traditional dish a spin and try this delicious version with quinoa and cheese cubes.

Whisk the soy sauce, honey or sugar, sesame oil and chilli. Add more chilli if needed and set aside.

Place the quinoa into a fine-mesh sieve and rinse under cold water. Transfer the quinoa into a saucepan and cover with 500ml of water. Bring to a simmer and cook for 15 to 20 minutes until all the water has been absorbed. Remove from the heat, add 3 tablespoons of soy sauce marinade, cover and leave to infuse.

Cut the salmon into small cubes. Add the spring onions and 3 tablespoons of the soy sauce marinade, toss gently until well coated and set aside.

Divide the quinoa between four bowls. Arrange the salmon and vegetables in groups over the top of each bowl. Garnish with Apetina cubes and serve with the rest of the marinade on the side.