Swicy Poke-Inspired Salmon Bowls Recipe

About this recipe

A bowl of "jewel-toned" nutrition. Cubes of fresh, sashimi-grade salmon (or seared salmon for those preferring cooked) are tossed in a honey-sriracha and soy glaze. This sits atop a bed of vinegar-touched Brown Rice or Quinoa, surrounded by creamy avocado, crunchy radishes, and protein-packed edamame. The "Swicy" finish provides a addictive tingle that is balanced by the buttery fat of the salmon.

Ingredients

• 1 Kg Laila Basmati Rice
• - Tata Salt
• 1 Jar Rowse Clear Honey
• 650G Daylesford Organic Smoked Salmon Side
• - Amoy Dark Soy Sauce
• 275G Dr. Will'S Sriracha Hot Sauce
• 500 Ml Amoy Pure Sesame Oil
• 1Pc Avacado 1pc
• 200G Biona Organic Edamame Beans
• 1Pc Radish/Muli 1pc
• 190G Saitaku Sushi Pickled Ginger
• 28G Nori Sheets, 28G

Instructions

1. 1. Whisk the soy sauce, honey, sriracha, and sesame oil in a bowl.
2. 2. Toss the salmon cubes in the glaze. If searing, flash-cook in a hot pan for 60 seconds per side to keep the center tender.
3. 3. Season your warm rice or quinoa with a splash of rice vinegar. This lowers the Glycemic Index of the starch.
4. 4. Place the base in a bowl. Arrange the salmon, avocado, edamame, and radishes in distinct sections.
5. 5. Sprinkle with Nori and ginger.
6. 6. Garnish with chopped coriander and serve immediately. Enjoy the warm and swicy flavors!