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Salmon Poke Bowl
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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:
Cut the salmon into 1 cm x 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!

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