Teriyaki Poke Bowl
Packed with tasty marinated salmon, creamy avocado, crunchy cucumber and our Sticky Rice, this poke bowl brings fresh clean flavours to every bite. Topped with pickled ginger, spring onion and a sprinkle of furikake, it’s a vibrant bowl that’s all about balance.
- 16 - 30 Minutes
- Easy
- Serves 2
This recipe uses:
Where to buy(Or, try it with: Soy & Ginger Sticky Medium Grain Rice or Sticky Medium Grain Rice )
Method
Ingredients
Ingredients
- 150g Tilda Sticky Rice
- Alternative: 1 Pouch Steamed Tilda Sticky Rice or 1 Pouch Steamed Soy & Ginger Sticky Rice
- 200g of sashimi grade salmon, cubed and lightly marinated in sesame oil and light soy sauce
- 1 Avocado, sliced
- 100g Edamame Beans
- ½ Cucumber, julienned (cut into matchsticks)
- 2 Tbs Pickled Ginger
- 1 Spring Onion, chopped
- 1 Tsp of Furikaka (Japanese rice seasoning)
- Lime wedges
How to make Teriyaki Poke Bowl
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1. Cook the rice as per the pack instructions.
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2. Assemble the bowl by layering the sticky rice with the marinated salmon cubes, sliced avocado, cucumber, and pickled ginger.
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3. Sprinkle the bowl with the spring onion, furikaka seasoning and fresh lime juice. Chilli sauce and sesame seeds optional.
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4. (Note: The salmon can easily be replaced with tofu as an alternative)
