DIY Poke Bowls
“Poke bowls, they are like the Hawaiian/Japanese version of tacos! By using a simple marinade on Tassal Salmon's fresh salmon with skin off, mix with rice and your favourite toppings, DIY Poke Bowl will soon be a family favourite at your place!”
You can find the recipe on the Tassal Salmon website or below
DIY Poke Bowls
x2 Tassal Tasmanian Fresh Salmon Skin-Off 300g
1 tbs light soy sauce
1 tsp sesame oil
1 spring onion, finely sliced
2 cups, cooked white rice
1 avocado, cut into 1cm cubes
1 cucumber, cut into 1 cube cubes
200g seaweed salad
6 radish, finely sliced
2 nori sheets
1. For the poke, cut the salmon into 1-2cm cube pieces. Place in a bowl and mix with soy sauce, sesame oil and spring onion,
cover with cling film and refrigerate for at least 1 hour.
2. To serve, toast the nori by waving it over an open flame until it turns brittle. Divide the rice, salmon and other toppings between four bowls and crumble the nori over the top. Serve immediately.
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All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)
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