Poke Salad Bowl
Feb 04, 2025Preparation Time: 10 minutes Cooking Time: 10 - 40 minutes* Servings: 2 Ingredients: Cucumbers
- 3 - 4 baby cucumbers
- 80ml rice wine vinegar
- ½ tsp salt
- 1 tsp honey
- 80 - 100g (approx. half a cup) uncooked rice (approx. 250g cooked, 1 sachet or 1 heaped cup)**
- 1 tbsp soy sauce or tamari for gluten-free
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 large or 3 small carrots, thinly sliced, grated or julienned using a julienne peeler
- ½ a mango diced or you can use about 4 tbsp of frozen-thawed mango
- 100g pack of smoked salmon
- 2 large handfuls of rocket or green leaf of choice
- 1 ripe avocado, diced
- 2 - 3 spring onions finely chopped
- Sesame seeds, sesame oil, and lime juice to garnish
- Finely slice the cucumber.
- Whisk together the rice wine vinegar, salt and honey in a bowl. Add the cucumber. Add enough water to submerge the cucumber. Set to one side for 20 minutes or make in advance and store in the fridge for up to three days.
- Whisk together the rice wine vinegar, soy sauce, and honey. Add the dressing to the cooked rice, and toss to combine.
- Assemble bowls with warm or cold rice, depending on your own preference. Add leaves, cucumber, carrot, mango, avocado and finely salmon. Garnish with spring onion, sesame seeds, spring onion, a little sesame oil if desired and some fresh lime juice before serving.
