Nuts & Stuff Poke (poh-keh) Bowl
250g Brown Rice, Raw
½ Cup Lime Juice
1 tsp. Fresh Ginger, Grated
½ tsp. Garlic, Minced
1 Tbsp. Hoisin Sauce
3 Tbsp. Soy Sauce (Normal/GF)
1 Tbsp. Sesame Oil
6 Slices Smoked Salmon
  (Or 3/4 Cup of Diced Bitesize Cubes - Sushi Grade Tune or Salmon)
100g Pineapple, Thin Strips
80g Red Capsicums, Thin Matchstick Strips
80g Snow Peas, Thin Matchstick Strips
100g Red Cabbage, Shredded
½ Avocado, Sliced
2 Radish, Sliced Thinly
1 Lebanese Cucumber, Sliced Lengthways and Rolled
Small Handful Fresh Coriander Leaves
1 Lime, Cut in Half (Small for Serving)
2 Tbsp. Nuts & Stuff
½ Fresh Red Chilli, Thinly Sliced
Makes 2 Serves
Preparation & Cooking 1.5 Hours
  • Combine the following ingredients in a medium-sized bowl: lime juice, ginger, garlic, hoisin sauce, soy sauce and sesame oil. Add the sliced smoked salmon and stir to coat. Set aside in the fridge to marinate for 30 minutes.
  • Cook rice as per instructions on the packet.
  • While rice is cooking wash and prepare the following ingredients and set aside ready for decorating the Poke Bowl.
  • With a vegetable peeler, peel long ribbons of cucumber. Roll and set aside.
  • Cut remaining fruits and vegetables as described above and set aside.
  • When rice is cooked and still hot, place a half portion of the cooked rice into the bottom of each bowl.
  • Carefully place the pineapple and vegetables in separate piles around the circumference and on top of the rice, leaving some space for the salmon.
  • Roll each slice of marinated smoked salmon. Cut each roll in half and then place the rolls in the Poke bowls.
  • Spoon the remaining sauce into each bowl.
  • Tuck in a few sprigs of beautiful fresh coriander and a lime half in each bowl.
  • Finished with a few slices of chilli and a sprinkle of Nuts & Stuff over all the ingredients.


What a fun, fantastic and delicious way to eat clean!

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