Salmon Poké Bowl


"Fresh and nutritious food not only nourishes your body, it nourishes your soul" - Sally Daley | Owner & CEO of Sassaba

 

It's been a hot minute since we've done a blog post. Our bad 😬

Life can get in the way sometimes. With all the current restrictions due to COVID-19 and social distancing rules it's been a little too easy to order take away food and get it delivered, all while telling myself that i was supporting local businesses. Which, was true i suppose, but i was using it as an excuse to eat a lot more "not so good for you" food than i should have been.

This week, I decided to pull my head out and get back to a healthier lifestyle. Exercise wise, I actually haven't been doing too badly. We still can't go to the gym, yes, but i have been going for big walks every day with the dogs keeping me from really blowing out it seems.

We were on a family holiday earlier this year and i came across a cute little take away place that offered Acaì bowls & Poké bowls. I've never been a fan of Acaí bowls ( too sweet for my tastes) but Poké bowls are my JAM! 

Poke /poʊˈkeɪ/ is actually Hawaiian for "to slice" or "cut crosswise into pieces". Traditionally this dish is served with raw fish (salmon or similar). BUT i think there has been a lot of different spins put on this style of meal over the years.

Personally i love sashimi, but i also wouldn't attempt to purchase/make it on my own. I'll leave that to the professionals. So i just bought salmon and cut it into cubes and quickly pan fried it. 

This recipe was inspired by that. Made by yours truly. The beautiful thing about this is that you can really add whatever you like, whatever suits your tastes. 

If you decide to make this, make sure you tag us in your photos so we can see your beautiful creations.

Until next time my loves 💜

X O X O

 

Salmon Poké Bowl
Serves - 1
Ingredients
1/2 cup of cooked rice
1 small fillet of salmon
1 cup of shredded lettuce
1/2 cucumber thinly sliced
2-3 baby beetroots thinly sliced
1/4 cup edamame beans *
1/4 cup seaweed salad *
1 spring onion
Sriracha Mayo
 
Method
1. Cook the rice following packet instructions.
2. Prepare vegetables - Thin slice iceberg lettuce, cucumber, beetroots & spring onion.
3. Cut the salmon fillet into 2-3cm cubes. Pan fry over medium to high heat for a minute on each side (cook to your liking).
4 - Construct -  Place the cooked rice at the bottom of a bowl. Then layer lettuce, beetroot, cucumber, edamame beans, seaweed and salmon. Sprinkle spring onions over the top and drizzle with sriracha mayo.
5. Enjoy! 

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