Spring Salmon and Spinach Poke Bowl

Serves 4 | Cook time 55 Minutes

WHAT YOU’LL NEED

POKE BOWL

¾ C (180ml / 120g) basmati rice
1 Tbsp (15ml) olive oil
450g Findus chopped spinach, thawed
1 (4g) clove garlic finely chopped
salt and pepper
1½ C (375ml / 240g) edamame beans, blanched
500g sushi-style salmon, diced
2 (500g) large avocados, diced
1 C (250ml / 130g) sugar snaps
8 (40g) radishes, thinly sliced
1 (25g) spring onion, chopped
1 tsp (5ml) sesame seeds

DRESSING

¼ C (60ml / 70g) French-style mayonnaise
¼ C (60ml / 70g) Sriracha sauce
2 Tbsp (30ml) sour cream
1 Tbsp (15ml) lemon juice
1 tsp (5ml) soy sauce

WHAT TO DO

For the poke bowl, place the rice in a pot. Cover with salted water and bring it up to a simmer. Cover and cook until tender, 15-20 minutes. Strain. Heat the oil in a large pot over medium heat. Add the spinach and garlic and fry for 2 minutes. Stir in the rice and fry for 2 minutes. Season it to taste.

For the dressing, whisk all of the ingredients together.

To assemble the poke bowls, spoon the rice into the serving bowls. Divide the edamame beans, salmon, avocados, sugar snaps and radishes between the bowls. Scatter the spring onions and sesame seeds on top. Add a drizzling of the Sriracha dressing over the poke bowls and serve the rest on the side.

TIP: If you prefer cooked fish instead of raw then 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.

Love this Salmon and Spinach Poke Bowl? Check out this Spinach Smoothie.