RECIPES

SALMON POKE BOWL

Serving you an easy-to-make Salmon Poke Bowl, beautifully paired with our Brancott Estate Flight Sauvignon Blanc.

Learn more about the wine by clicking here.

INGREDIENTS

• 200g sashimi-grade salmon, sliced ​
• 1 avocado, halved ​
• 4 radishes, thinly sliced ​
• 1 cup red cabbage, shredded ​
• 3 spring onions, sliced ​
• ½ cup carrots, shredded ​
• ½ cup cucumbers, sliced ​
• 1 cup edamame, blanched ​
• 2 cups cooked brown rice ​
• kale chips ​
• togarashi (optional) ​
• pickled ginger

Tahini dressing: ​

• 2 tbsp tahini
• 2 tsp soy sauce ​
• 2 tsp sesame oil ​
• 1 tsp wasabi ​
• 2 tbsp extra virgin olive oil ​
• 2 tbsp lemon juice ​
• 2 tsp honey ​
• 2 tsp sesame seeds, toasted ​
• 2 tbsp water

METHOD

1. In a blender, blend the dressing ingredients together. Alternatively, you can use a whisk to mix the dressing until emulsified.
2. To assemble the poke bowl, add brown rice to the serving bowl, and working in a clockwise direction starting from the top add each individual element to the bowl. ​
3. Sprinkle togarashi on top, if using, and serve with the tahini dressing on the side.​
4. Pour yourself a glass of Brancott Estate Flight Sauvignon Blanc.