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 

    1. Cook rice in a large saucepan of boiling water according to the instructions on the package; set rice aside to cool.
    2. 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.
    3. 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.
    4. 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.

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