Hawaiian Salmon Poke Bowl

Try this super easy, fresh and healthy Hawaiian Salmon Poke Bowl recipe for lunch or dinner from taste.com 

Prep: 55 mins Cooking time: 15 minutes 


1 1/2 cups sushi rice (use brown rice as a healthier alternative)
1/4 cup rice wine vinegar
1/4 cup salt-reduced soy sauce
1 teaspoon S&B Wasabi Paste
2 teaspoons honey
300g sashimi-grade salmon, cut into 2cm cubes
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted
1 large avocado, thinly sliced
1 Lebanese cucumber, very thinly sliced
2 cups shredded red cabbage
Sliced red chilli, to serve
Lime wedges, to serve
Step 1
Cook rice following packet directions. Spread over a baking tray. Cool for 5 minutes. Combine sugar and 1/2 the vinegar in a bowl. Drizzle over rice. Using a spatula, lift and turn rice until combined. Cool for 20 minutes.
Step 2
Meanwhile, combine soy sauce, wasabi, honey and remaining vinegar in a large ceramic bowl, stirring until honey dissolves. Add salmon. Gently toss to coat. Cover with plastic wrap. Refrigerate for 15 minutes, tossing halfway.
Step 3
Add onion and sesame seeds to salmon. Toss to combine. Divide rice among bowls. Top with salmon mixture, avocado, cucumber and cabbage. Serve with chilli and lime.