Ingredients
For The Salmon
600g Tassal Skin Off Fillets cut into 1 inch cubes
1 tablespoon miso paste
1 tablespoon rice wine vinegar
1 tablespoon chilli sauce
1 teaspoon mirin (or maple syrup)
1 teaspoon sesame oil
For the Green Rice
2 cups (320g) cooked jasmine rice
1 teaspoon matcha
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
1/4 cup (60ml) extra virgin olive oil
salt to taste
To Serve
Broad beans
Sliced cucumber
Purple cabbage
Pickled onion
Micro herbs
Black and white sesame seeds
Lime wedges
Method
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Place miso paste, rice wine vinegar, chilli sauce, mirin and sesame oil in a glass jar. Mash the miso with a fork and mix well until marinade is smooth and creamy. Place salmon in a glass bowl and add the marinade. Toss gently to coat the salmon evenly with the marinade. Cover with cling wrap and place in the refrigerator for 30 minutes to an hour.
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Place all ingredients for the rice in a large bowl and mix well. Set aside.
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To assemble the poke bowl, scoop rice in a medium sized serving bowl. Arrange broad beans, cucumber, cabbage and onion around the rice. Top with the chilled marinated salmon. Sprinkle sesame seeds. Garnish with micro herbs and lime wedge. Serve immediately.
This recipe was created exclusively for Women's Health by Tassal.
