SALMON AND SUSHI POKE BOWLS | SA Garden and Home
Get the season off to a good star with this fresh menu. You’ll find the recipes in our September issue. These salmon and sushi poke bowls are easy to make!
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Ingredients
- 600g sushi rice
- 45ml rice wine vinegar*
- 15ml castor sugar
- 5ml salt
- 4 x 150g salmon fillets
- 45ml black*and white sesame seeds, toasted
- salt and milled black pepper, to taste
- 1 small cucumber, halved lengthwise and sliced
- 100g edamame beans, cooked**
- 45ml pickled ginger*
- 1 bunch spring onions, thinly sliced at an angle
- 1 carrot, peeled, cut into matchsticks
- ½ small purple cabbage, finely shredded
- 80ml creamy mayonnaise
- lime wedges
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