Miso Salmon & Green Rice Poke Bowl

METHOD

Step 1

Place miso paste, rice wine vinegar, chilli sauce, mirin and sesame oil in a glass jar. Mash the miso with a fork and mix well until marinade is smooth and creamy. Place salmon in a glass bowl and add the marinade. Toss gently to coat the salmon evenly with the marinade. Cover with cling film and place in the refrigerator for 30 mins to an hour.

Step 2

Place all ingredients for the rice in a large bowl and mix well. Set aside.

Step 3

To assemble the poke bowl, scoop rice in a medium sized serving bowl. Arrange broad beans, cucumber, cabbage and onion around the rice. Top with the chilled marinated salmon. Sprinkle sesame seeds. Garnish with micro herbs and lime wedge. Serve immediately and enjoy!

Recipe courtesy of Cook Republic

Ingredients:

For The Salmon
460g Tassal Fresh Tassie skin-off portions, cut into 1 inch cubes (4 portions)
1 Tbsp miso paste
1 Tbsp rice wine vinegar
1 Tbsp chilli sauce
1 tsp mirin (or maple syrup)
1 tsp sesame oil

For The Green Rice
2 cups jasmine rice, cooked
1 tsp matcha
1 Tbsp rice wine vinegar
1 Tbsp grated ginger
¼ cup extra virgin olive oil
salt to taste

To Serve
Broad beans, sliced cucumber, purple cabbage, pickled onion, micro herbs, black and white sesame seeds, lime wedges