Style: May 20, 2020
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STYLE | wellbeing 37<br />
P<br />
oke bowls are based<br />
on the bite-sized<br />
marinated fish salad<br />
famous in Hawaii and<br />
now have become a<br />
popular meal-in-a-bowl<br />
concept. They are easy<br />
to make at home with<br />
this quick recipe and you<br />
can include a range of<br />
beneficial foods for your<br />
nervous system.<br />
POKE BOWL RECIPE<br />
Ingredients<br />
450g uncooked wild salmon, skinned and cut<br />
into 2cm cubes (or hot-roasted, if preferred)<br />
3 Tbsp tamari/soy sauce<br />
2 Tsp sesame oil<br />
2 cups cooked short-grain brown rice,<br />
warmed<br />
2 cups packed spicy greens, such as<br />
watercress or mizuna, roughly chopped<br />
2 Tbsp rice vinegar<br />
2 Tbsp extra-virgin olive oil<br />
1 Tbsp Dijon mustard<br />
½ tsp turmeric<br />
½–1 medium ripe avocado, diced<br />
¼ cup mango pieces, defrosted<br />
½ cup capsicum, thinly sliced<br />
½ cup broccoli florets, blanched<br />
½ cup fresh coriander, chopped<br />
½ cup edamame beans, boiled<br />
1 Tbsp black sesame seeds<br />
½ lemon, cut into wedges<br />
Method<br />
1. Gently combine salmon, tamari and<br />
sesame oil in a medium bowl to let the<br />
flavours infuse.<br />
2. Make brown rice salad by combining<br />
rice and greens in a large bowl.<br />
3. Whisk vinegar, oil, mustard and<br />
turmeric in a small bowl.<br />
4. Add to the rice salad and mix well.<br />
Place on the base of a bowl.<br />
5. Top with all the other individual<br />
ingredients, placing each thing<br />
separately around the bowl like the<br />
numbers on a clock.<br />
6. Top with sesame seeds and sliced<br />
lemon, then take an Instagram-worthy<br />
photo of it, feel grateful for your<br />
nourishing food, and then enjoy every<br />
mouthful.
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