Salmon and Endamame Poke bowl
1 hour
A poke bowl is traditionally a raw fish salad served as an entrée in Hawaiian cuisine. I have made this recipe a main meal with a Japanese twist, using endamame (soy beans in the pod), mirin, soy sauce and pickled pink ginger.
2 people made this
Ingredients
Serves: 4
- 1 cup brown rice
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 3 teaspoons sesame oil
- 400g sashmii-grade salmon, thinly sliced
- 100g tat soi leaves
- 1 cup bean sprouts
- 1 carrot, grated
- 1 Lebanese cucumber, diced
- 2 pink radishes, thinly sliced
- 150g endamame pods, shelled, blanched
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons shredded pickled pink ginger
Directions
Preparation:20min ›
Cook:20min ›
Extra time:20min cooling ›
Ready in:1hour
- Cook rice in a large saucepan of boiling water according to the instructions on the package; set rice aside to cool.
- Combine grated ginger, soy sauce, mirin and sesame oil in a small bowl. Place salmon in a medium bowl and drizzle with half of the marinade; toss to combine and set aside for 5 minutes.
- Meanwhile, place the steamed rice, tat soi, bean sprouts, grated carrot, cucumber and radish in a serving bowl. Top with salmon mixture; scatter edamame and sesame seeds on top.
- Drizzle over remaining marinade and serve topped with pickled ginger.
TIP:
Find endamame in the freezer section in major supermarkets. They can be replaced with broad beans, if you prefer.
