I love the Asian kitchen, all those fresh vegetables, spices, jasmine rice, sauces, fresh fish. YUM! I have never tried Poké bowl outside even though I already have seen many takeaways that already do that in my city. Luckily, it is easy for prep and you can let all your creativity go through. because same like for example my SUMMER ROLLS that I have been doing very often, you can use plenty of fresh vegetables, fruits, nuts, seeds and any kind of protein! Let's start.
180g sushi rice
2 salmon fillets
3 tbsp rice vinegar
1 tsp caster sugar
0.5 tsp fine salt
1 tsp sesame oil
2 tbsp sesame seeds
4 spring onions
150g edamame beans
half a ripe avocado
2 cups of fresh spinach
1 sheet Nori or roasted seaweed snack cut into thin slices
For teriyaki sauce
2 Tbsp soy sauce reduced sodium
2 Tbsp mirin sweet cooking rice vinegar found in the Asian section of the supermarket (or dry sherry)
0.5 tsp garlic granules
1 1/2 tsp honey/maple syrup
1 1/2 tsp water
1 tsp cornstarch
Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also, prepare the teriyaki marinade. In a small pan over medium heat combine soy sauce, mirin, garlic granules and honey. While the mixture is heating, whisk together in separate small bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness (about 2-3 min.)
Place salmon fillets (skin side down) on the prepared baking sheet, brush (or spoon) with teriyaki sauce. Reserving any unused teriyaki sauce to drizzle over the finished bowl. Place salmon in the oven and cook for approx. 12- 15 min. until pink. The salmon will continue to cook for a few minutes once removed from the oven so take this into account when cooking. Allow cooling for a few minutes. Remove and discard the skin.
While salmon is cooking, heat a large skillet over medium heat. Drizzle a small amount of olive oil (or water) and cook spinach until it wilts (approx. 2-3 min.) season with salt, pepper and garlic to taste.
Now, when is everything ready, it's time to divide your cooked rice between bowls. Top with salmon, spinach, carrot, edamame, avocado, sesame seeds, green onions and Nori strips. Drizzle any remaining teriyaki sauce over a bowl if desired.
Macros for one bowl with one fillet of the salmon
Take this nutritional information for orientation. Use whatever ingredients you wish. You can add radish, chilli and garlic, prawns, coriander, cucumber, mango, pulled chicken, teriyaki chicken, you name it.