Colourful avocado and salmon poke bowl recipe, ideal for lunch or dinner. A fresh Japanese meal, this recipe is served with a flavoursome and homemade dressing.
Sushi Rice
Ingredients
1 1/2 cups sushi rice
3 cups water
1 tablespoon sushi vinegar
Method
To cook the sushi rice, place rice into a micro-safe bowl, and microwave uncovered, on high for 18 minutes. Remove and stir with a fork to fluff rice while gradually adding the sushi vinegar. Set aside to cool slightly
Dressing
Ingredients
2 tbsp yuzu juice or orange juice
2 tbsp mirin
1/2 cup grape seed oil
1 large clove garlic, peeled and finely grated
1/2 tsp sesame oil
11/2 tbsp soy sauce
Method
To make the yuzu dressing, combine all dressing ingredients in a screw-top jar. Shake until well combined. Set aside
Avocado and Salmon Bowl
Ingredients
1 cup finely shredded red cabbage
1 cup finely shredded Savoy cabbage
1 cup podded frozen soy beans, defrosted
1 Lebanese cucumber, halved lengthways and finely sliced
400g sashimi Atlantic salmon, deboned and diced
1 just-rip avocado, peeled, deseeded and diced
1/2 lemon
Black and white sesame seeds and pickled ginger to serve
Method
Arrange cabbage, soy beans and cucumber in a bowl and drizzle with two tablespoons of dressing and stir through. Set aside
In another bowl add the diced salmon and stir through another two tablespoons of dressing
Add the sushi rice to the vegetables, top with the dressed salmon and diced avocado. Top with another tablespoon of dressing
Sprinkle with sesame seeds and serve with picked ginger sliced
