- 1/2 pound sushi-grade raw salmon, skinned and cubed
- 1 tablespoon good-quality sesame oil
- 2 teaspoons gluten-free low-sodium soy sauce or tamari
- 2-3 cups cooked/steamed white or brown rice, to serve
- 3 radishes, sliced thinly
- 1 cup shelled edamame
- 1 medium mango, peeled and cubed
- 1/2 cup sushi ginger
- 1 medium avocado, ripened and sliced
- Sprinkle of black sesame seeds for garnish
- Handful fresh cilantro, destemmed and leaves roughly torn for garnish
- 1 small red or green chili, sliced thinly, for garnish
- Good-quality sesame oil, to serve
- Gluten-free low-sodium soy sauce or tamari, to serve
Begin by prepping the poke mixture. Chill a small metal or glass bowl in the freezer for a few minutes before starting. When the bowl is nice and cold, place the cubed salmon pieces inside and drizzle the sesame oil and gluten-free soy sauce over top. Stir gently with a spoon and place in the fridge until needed.
Start building your poke bowls. Split the cooked rice between 2 bowls that have a bit of depth.
Next, evenly distribute the radish slices, edamame, mango cubes, sushi ginger and avocado, making them as pretty as you’d like on top of the rice and being sure to leave room in the center for the salmon cubes.
Take the chilled salmon out of the fridge and split between the 2 bowls, placing it in the center of each bowl on top of the rice.
Garnish with as much black sesame seeds, cilantro and sliced chilies as you desire.
Drizzle a bit of sesame oil and gluten-free soy sauce all over top of the poke bowl ingredients to desired taste. Enjoy your poke bowls straightaway.
If you have any leftovers (not sure that is possible!), cover securely with cling film and refrigerate. Be sure to consume any leftovers within 24 hours.