Salmon Poke Bowl with Matcha Rice and Grapefruit Tamari

To ensure longevity of your microgreens, store them in the fridge and they should stay fresh for up to a week. The candy radish are the micros with the bright pink stem.

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My Gourmet Food Bag
Salmon Poke Bowl with Matcha Rice and Grapefruit Tamari

This dish will appear in My Gourmet Food Bag on Sunday, November 26, 2017.

Matcha Rice

  • 1 cup jasmine rice
  • 1½ cups water
  • ½-1 teaspoon matcha powder

Salmon Poke Bowl

  • ½ packet frozen edamame beans
  • 300g salmon fillet
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sweet chilli sauce
  • 1 packet sesame seeds
  • ½ packet radishes *
  • ½ telegraph cucumber *
  • 1 carrot, peeled
  • 1½ teaspoons sesame oil
  • A pinch of chilli flakes (optional)

To Serve

  • 1 pottle grapefruit and tamari vinaigrette
  • ½ punnet freshly snipped micro-candy radish
  • 1 teaspoon shiso furikake
  • 1 Prepare your vegetables. Combine rice, water, matcha powder and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 Place edamame beans into a bowl and cover with cold water to defrost for a few minutes. When defrosted drain well and set aside.
  • 3 Remove skin from salmon. Place the fillet on a chopping board with the skin-side-down and thinnest part closest to you. Hold thin end of fillet and using a sharp knife, cut between the flesh and the skin slowly, until the fish pulls away from the skin, discard skin and dice salmon 1.5cm.
  • 4 Place salmon in a bowl with soy sauce, vinegar, sweet chilli and sesame seeds and set aside to marinate. Thinly slice radishes and cucumber into discs and peel carrot into long ribbons.
  • 5 Heat sesame oil in a large fry-pan on medium-high heat. Add edamame beans and cook for about 1 minute, add salmon and cook for a further minute, stirring often, being careful not to mash salmon until just cooked and edamame beans are bright green. Season with salt and chilli (if using).
  • 6 To serve, spoon rice into bowls. Arrange radish and cucumber slices neatly in one section. Nest carrot ribbons in another section. Place a pile of salmon and edamame in one last section ensuring there is still some matcha rice showing. Drizzle over grapefruit and tamari vinaigrette and sprinkle over micro-candy radish and shiso furikake.
  • SERVES 3

Nutritional Information

  • Energy: 2880 kj / 688 kcal
  • Protein: 32.7g
  • Carbohydrate: 49.6g
  • Fat: 39.3g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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