Teriyaki Salmon Poke Bowl

Name: Teriyaki Salmon Poke Bowl
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
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

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:

Sticky Medium Grain Rice 500g

Where to buy

(Or, try it with: Soy & Ginger Sticky Medium Grain Rice 250g or Sticky Medium Grain Rice 250g )

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 Salmon Poke Bowl

1. Cook the rice as per the pack instructions.
2. Assemble the bowl by layering the sticky rice with the marinated salmon cubes, sliced avocado, cucumber, and pickled ginger.
3. Sprinkle the bowl with the spring onion, furikaka seasoning and fresh lime juice. Chilli sauce and sesame seeds optional.
4. (Note: The salmon can easily be replaced with tofu as an alternative)

Salmon rice bowl with chopsticks

Share this recipe

Teriyaki Salmon Poke Bowl

Method

Ingredients

Ingredients

How to make Teriyaki Salmon Poke Bowl