Ingredients
Directions
Pineapple gives this poke bowl dish a healthy sweetness, and adds to the Hawaiian style. You can use many different simple ingredient for different variations of poke bowls. Check out our recipe and see if its a hit.
Cook the rice as per the packet instructions. It will be served cold, so can be cooked in advance and kept in the fridge.
In a medium sized bowl mix the soy sauce, sesame oil, honey, and chili until combined.
Cut the salmon into bite-sized cubes and place in the bowl with the sauce.
Add the spring onion, chili and sesame seeds and mix through to marinade.
Cover and place in the fridge for 15 minutes to an hour.
Blanch the edamame beans in boiling water then transfer to iced water to stop them over cooking. Pop them from their pod or peel them until you have the cooked beans.
Peel and dice the pineapple, cutting into bite sized chunks.
Peel and grate the carrot.
Slice the red cabbage as thinly as possible.
Divide all the ingredients between two bowls and top with your choice of sauce. We used spiced mayonnaise, sprinkled with toasted sesame seeds and nori.
2 servings
- Amount per serving
- Calories628
- % Daily Value *
- Total Fat 12g16%
- Saturated Fat 1.8g9%
- Cholesterol 101mg34%
- Sodium 1031mg45%
- Total Carbohydrate 65.3g24%
- Dietary Fiber 7.9g29%
- Total Sugars 17.3g
- Protein 63.8g
- Calcium 15mg2%
- Iron 34mg189%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Pineapple gives this poke bowl dish a healthy sweetness, and adds to the Hawaiian style. You can use many different simple ingredient for different variations of poke bowls. Check out our recipe and see if its a hit.
Cook the rice as per the packet instructions. It will be served cold, so can be cooked in advance and kept in the fridge.
In a medium sized bowl mix the soy sauce, sesame oil, honey, and chili until combined.
Cut the salmon into bite-sized cubes and place in the bowl with the sauce.
Add the spring onion, chili and sesame seeds and mix through to marinade.
Cover and place in the fridge for 15 minutes to an hour.
Blanch the edamame beans in boiling water then transfer to iced water to stop them over cooking. Pop them from their pod or peel them until you have the cooked beans.
Peel and dice the pineapple, cutting into bite sized chunks.
Peel and grate the carrot.
Slice the red cabbage as thinly as possible.
Divide all the ingredients between two bowls and top with your choice of sauce. We used spiced mayonnaise, sprinkled with toasted sesame seeds and nori.
Recent Comments