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salmon and spinach Poke Bowl

Salmon and Spinach Poke Bowl

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A vibrant and healthy poke bowl with spinach-flavoured rice, salmon, avo, edamame beans and Sriracha mayo.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 25 mins
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Poke Bowl

¾ C (120g) basmati rice
1 Tbsp (15 ml) olive oil
450 g Findus Chopped Spinach, defrosted
1 clove garlic, finely chopped
salt and pepper
1½ C (240 g) edamame beans, blanched
500 g sushi-style salmon, diced
2 (500 g) large avocados, diced
1 C (130 g) sugar snap peas
8 (40 g) radishes, thinly sliced
1 (25 g) spring onion, chopped
1 tsp (5 ml) sesame seeds

Sriracha Dressing

¼ C (60 ml) French-style mayonnaise
¼ C (60 ml) Sriracha sauce
2 Tbsp (30 ml) sour cream
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) soy sauce

Poke Bowl

Place the rice in a saucepan. Cover with salted water and bring up to a simmer. Cover and cook until tender (15-20 minutes). Strain any remaining water off and set aside.

Heat the oil in a large saucepan over medium heat. Add the Findus Chopped Spinach and garlic and fry for 2 minutes. Stir in the cooked rice and fry for 2 minutes. Season to taste and then remove from the heat and allow to cool.

Sriracha Dressing

Whisk all of the ingredients together.

To Assemble

Spoon the spinach rice into the serving bowls. Divide the edamame beans, salmon, avocado, sugar snap peas and radishes between the bowls. Scatter the spring onion and sesame seeds on top. Add a drizzle of the Sriracha dressing over the poke bowls and serve the remaining dressing on the side.

Tip: If you prefer cooked fish instead of raw, simply replace the salmon with flaked smoked trout, salmon, mackerel or snoek.

Tip: Edamame beans are available in fresh and frozen form from certain supermarkets and Asian supermarkets.  If unavailable, simply replace with blanched peas.