Traditionally Poke bowls are a raw fish salad served as an appetiser in Hawaii. In Australia when it comes to Poke Bowls there are a million and one variations, including the use of chicken or cooked fish. These versatile bowls are full of nutritious ingredients and the one I'm sharing today is one of my favourites. I often have this after a workout.
Ingredients: Makes 2
- 1 piece of salmon
- 1/2 cup brown or jasmine rice
- 1 tbsp black sesame seeds
- 1 carrot (thinly sliced into match sticks)
- 1/2 cup snap peas (thinly sliced into match sticks)
- 1/4 small red cabbage (thinly sliced)
- 1/4 cucumber (thinly sliced)
- 2 radish (thinly sliced)
- 1 knob ginger (grated)
- 1 garlic clove (diced)
- 3 tbsp tamari
- 3 tsp coconut sugar
- If you are cooking your salmon pre heat oven at 150 degrees, line a baking tin and place salmon in for 10 - 15mins or until cooked through.
- Meanwhile cook your rice, mixing in the black sesame seeds.
- Chop all of your vegetables (except the ginger, and garlic) and assemble into your bowls, evenly distribute.
- To make the sauce simple add the garlic, ginger, tamari and coconut sugar into a small bowl and mix.
- Once the salmon and rice are cooked, evenly distribute between the bowls. Pour over your dressing and enjoy
- You can replace the salmon for chicken.
- If you don't want to use rice, leave out or replace with cauliflower rice.