Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Salmon Poke Bowl
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
4

Share this Recipe

Click to save recipe

Lancewood Salmon Poke Bowl

Ingredients

Poke bowl:

600 g fresh salmon
45 ml soy sauce
30 ml rice vinegar
15 ml sesame oil
1 garlic clove , crushed
1 cm piece ginger , grated
10 ml honey
800 ml brown rice  or black rice, cooked and mixed with 10 ml sesame oil and 10 ml rice vinegar 
1 avocado(s) , sliced
125 ml edamame beans
0.5 cucumber , shredded 
2 carrot(s) , shredded 
100 g sugar snap peas , sliced
30 ml black sesame seeds
2 spring onion(s) , finely sliced
8 pickled ginger strips

Dressing:

125 ml LANCEWOOD® Double Cream Plain Yoghurt
wasabi
10 ml lime juice
A pinch of salt

Method

Poke bowl:
Dice the salmon into 1 cm cubes.

Combine the soy sauce, rice vinegar, sesame oil, garlic, ginger and honey. Pour over the salmon and mix to cover.

Divide the rice and vegetables between 4 bowls. Top with the salmon, sesame seeds, spring onions and ginger.

Dressing:
Combine the yoghurt, wasabi, lime juice and salt.

Pour over the poke bowl and enjoy!

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}