Salmon Poke Bowl with Umami Sauce
Cook the brown rice and then transfer to a large mixing bowl. Evenly pour the sushi vinegar over the rice while it’s hot then mix and fluff with a spatula. Cool
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Pot
- Stove
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 200g fresh Salmon sashimi (for a vegan option use 300g hard tofu) thinly sliced
- 1 tbsp Spiral Organic Smoked Shoyu
- 2 tbsp Spiral Organic Olive Oil
- 1 avocado
- 1 tbsp lemon juice
- 2 cups frozen edamame in pods, cooked in boiling water for a few minutes, pods removed
- 1 Lebanese cucumber, thinly sliced
- 1 carrot, shredded
- 1 red onion, thinly sliced
- 8 radish, thinly sliced
- 1 can (400g) Spiral Organic Chickpeas
- 1 tbsp Spiral Organic Maple Syrup
- 4 cups cooked brown rice (or white rice)
- 1/3 cups Spiral Organic Sushi Vinegar
- 2 tbsp Spiral Nori Krinkles
- 3 tbsp Spiral Organic Smoked Shoyu
- 1 tbsp Spiral Japanese Sesame Oil
- 1-2 tsp Spiral Wasabi Paste
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