(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
Method
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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