Friday 4 June 2021

Smoked Salmon Poke Bowls Recipe

When Abakus asked me to create a recipe with their gluten free Seaweed Crisps I knew that they would go perfectly with my poke bowls...

The flavour and crispiness really adds something extra. This dish is plant based, healthy and delicious!

(Makes 2 bowls)

150g smoked salmon, chopped into chunks
170g brown rice
1 pack Abakus Sea Salt Seaweed Crisps
60g red cabbage, thinly sliced
Juice of 1/4 lime
Pinch of salt

For the dressing:
1 tbsp sesame oil
2 tbsp GF soy sauce
Pinch of chilli flakes
Juice of 1/4 lime

To serve:
1 avocado, sliced
1 heaped tbsp fresh coriander, chopped
2 handful of edamame beans
2 tsp pickled ginger
Handful of grated carrot
Extra lime wedges 
2 tsp sesame seeds
Ground black pepper, to taste

Bring a pan of water to the boil and cook the rice per packet instructions, approximately 25 minutes. Once cooked, drain and rise the rice with cold water, fluff up with a fork and then allow to cool. 

Add the red cabbage to a bowl, sprinkle over a pinch of salt and squeeze over the lime juice - mix well and set aside. 

In a small jug add the sesame oil, soy sauce, chilli flakes and lime juice and mix well to make the dressing. 

To assemble the bowls, divide the rice between two bowls and spread it out evenly. Top with the smoked salmon, red cabbage mixture, the sliced avocado, edamame beans, carrot, ginger and lime wedges. Pour over the dressing then finish with the fresh coriander, sesame seeds and freshly ground black pepper.

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