Wasabi salmon poke plate | SA Garden and Home
Bright, light and tasty. To make this gluten-free, use tamari instead of soy sauce.
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Ingredients
- 2 cups brown basmati rice
- 350 g sashimi-grade salmon
- 2 tbsp sesame seeds
- 1 tbsp wasabi powder
- 2 tbsp olive oil
- 100 g baby Asian salad leaves
- 70 g pickled ginger
- 2 spring onions, thinly sliced
- 1 fresh long red chilli, thinly sliced
- 1 avocado, chopped
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp olive oil
- extra lime wedges, to serve
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