Spicy salmon & avocado poke bowl

Name: Spicy salmon & avocado poke bowl
Ingredients: 1 clove garlic, peeled; 1 small cucumber, peeled & diced; 1 small red chilli, sliced (optional); 1 tsp. black sesame seeds; 0.5 Tbsp. soy sauce; 0.5 tsp. sesame oil; 100 grams pickled ginger; 2 as needed avocado, halved, destoned, peeled & chopped; 2 as needed onions, finely chopped; 2 Tbsp. mirin; 2 Tbsp. yuzu juice, or orange juice; 250 grams edamame beans; 300 grams sushi rice, cooked; 300 ml grape seed oil; 350 grams red cabbage, finely sliced; 350 grams fresh salmon, sushi grade, skinned & diced; as needed ginger root, peeled & sliced; as needed coriander leaves, to garnish; 0.5 juice of lime; to taste seasoning

Difficulty

Low

Time

15 min

Author

Marc Fosh

Ingredients

Servings

1 clove garlic, peeled

1 small cucumber, peeled & diced

1 small red chilli, sliced (optional)

1 tsp. black sesame seeds

0.5 Tbsp. soy sauce

0.5 tsp. sesame oil

100 grams pickled ginger

2 as needed avocado, halved, destoned, peeled & chopped

2 as needed onions, finely chopped

2 Tbsp. mirin

2 Tbsp. yuzu juice, or orange juice

250 grams edamame beans

300 grams sushi rice, cooked

300 ml grape seed oil

350 grams red cabbage, finely sliced

350 grams fresh salmon, sushi grade, skinned & diced

as needed ginger root, peeled & sliced

as needed coriander leaves, to garnish

0.5 juice of lime

to taste seasoning

Utensils

Food Processor

Instructions

Getting started

For the dressing, place all the ingredients except the red chillies, in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to emulsify. Add the sliced red chillies and season to taste.

Step 1

Layer the cooked rice, cucumber, spring onions, edamame beans, red cabbage, avocado and diced salmon in a take away container.

Step 2

Garnish with pickled ginger, coriander leaves and black sesame seeds. Keep well chilled until required.

Step 3

When you are ready to serve; add 2 tablespoons of the dressing, mix well and enjoy.