1-2tspChilli Garlic Paste or Sriracha(I make my own with garlic & chillies (red jalapeno)
1TbspLime Juice - freshly squeezed(about 1 lime)
½tspBlack Pepper - freshly ground to taste
Fresh Toppings - choose your favourites (not limited to list below)
1cupCarrot - julienned or shredded(1 or 2 carrots)
1Avocado sliced
2-3stemsGreen Onion sliced
1bunchRadishessliced thinly (or pickled)
½Cucumber sliced thin
1Mango cut into cubes
4piecesDried Seaweed
Crunchy Toppings (all optional choose your favourites)
1TbspPeanuts - chopped
½tspSesame Seeds - black & or white(1/2 tsp will be plenty for all 6 bowls)
1tspRoasted Brown RiceI get mine at our local Japanese/Korean market (E-mart)
INSTRUCTIONS
Rice
Cook rice according to package directions.
Once cooked, spice up rice by adding rice wine vinegar, cane sugar & salt.
Fish Marinade
Mix all marinade ingredients together & add to salmon cubes. Mix gently. Set in refrigerator until ready to create your bowls.
Toppings
Choose & prepare toppings to your liking.
Construct your Poke Bowl
Layer spiced up rice on the bottom of bowls. Use your rice as your canvas.
Add marinated salmon on top of rice.
Add all other toppings beside your salmon. Be creative! Food that looks appealing always seems to taste better!
Sprinkle with your favourite crunchy toppings.
ENJOY your beautifully tasty creation!
Video
Notes
Feel free to add whatever veggies you have laying around the fridge! Red Cabbage is also a delightful topping I often use. I love to pickle it like I do my radishes.
All colours of Bell Peppers are also a delicious option.
Many people like to add edamame as a topping as well.
I love using Sushi Rice for my poke bowls as it has a lovely texture and helps hold my toppings together, but any type of rice you have kicking around will work!