Recipe · Signature Bowl
Ginger Salmon Poke Bowl
- Prep
- 20 min
- Total
- 20 min
- Serves
- 2
Raw sashimi-grade salmon delivers its EPA and DHA omega-3s completely untouched by heat, and pickled ginger is more than garnish — gingerols and a hit of probiotics from the brine. This is the highest anti-inflammatory return for zero minutes at the stove.
Tip: Buy salmon labelled sashimi-grade from a fishmonger and eat it the same day — if that's not available, sear the cubes 30 seconds a side and the bowl loses nothing.
Ingredients
- 250g sashimi-grade salmon, cubed
- 2 tsp tamari or soy sauce
- 1 tsp sesame oil
- 2 cups cooked sushi rice, cooled
- ½ cup edamame, podded
- ½ cucumber, diced
- 1 avocado, sliced
- 2 tbsp pickled ginger
- 1 tsp sesame seeds
- Nori strips, to finish
Method
- Gently toss the salmon cubes with the tamari and sesame oil and let them sit 10 minutes in the fridge.
- Divide the rice between two bowls.
- Arrange the edamame, cucumber, avocado and pickled ginger in sections over the rice.
- Top with the salmon, then scatter with sesame seeds and nori strips.