Poke bowls are massively popular in the food scene at the moment, and our Fresh version is a shortcut way to get a delicious result fast!
Serves: 2 Prep Time: 20 Minutes
1 fresh salmon fillet, skin removed
1/3 cup Barker’s Mandarin Ginger Dressing
1 tablespoon rice wine vinegar
1 cup fresh baby spinach (We love Leaderbrand)
2 cups rice of your choice (white, sticky, brown) – we use Sunrice
1/2 avocado, sliced
1/2 cup cooked edamame (Mamasan)
1 fresh radish, thinly sliced
Shredded Nori seaweed and pickled ginger, as garnish
Extra Barker’s dressing to serve
- On a board, cut the salmon fillet into large cubes/chunks. Place in a bowl along with the dressing and rice wine vinegar. Cover, and leave to marinade in the fridge for 15-20 minutes.
- Build the poke bowls by laying the rice in the base of the bowl. Push the rice to the side with a spoon and nestle in the baby spinach.
- Top with the salmon, avocado slices, edamame, radish slices, pickled ginger and nori. Drizzle with extra dressing and serve immediately.