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 ​
- 90g red cabbage, shredded ​
- 3 spring onions, sliced ​
- 1 carrot shredded ​
- 50g cucumbers, sliced ​
- 160g edamame, blanched ​
- 250g (dry) brown rice, cooked ​
- 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
- In a blender, blend the dressing ingredients together. Alternatively, you can use a whisk to mix the dressing until emulsified.
- 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. ​
- Sprinkle togarashi on top, if using, and serve with the tahini dressing on the side.​
- Pour yourself a glass of Brancott Estate Flight Sauvignon Blanc.
