Spring Salmon and Spinach Poke Bowl
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
Description
A vibrant and healthy poke bowl with spinach-flavoured rice, salmon, avo, edamame beans and Sriracha mayo.
Ingredients
Poke Bowl
¾ C (120g) basmati rice
1 Tbsp (15 ml) olive oil
450 g chopped frozen 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
Instructions
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 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.
