Poke Bowl
Prep 15 | Total 15m | Serves 3-6
These health poke bowls are the perfect way to incorporate more fish into family meals. Salmon is rich in healthy fats and high in iodine, both needed for healthy brain development and function. For younger kids or children that are more particular with tastes and textures, you may separate the ingredients and serve bento style.
INGREDIENTS
2 square sheets nori seaweed
3 sustainable salmon fillets
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons coconut sugar
2 tablespoons tamari
2 tablespoons rice vinegar
4 cups cooked sushi rice, warm
4 spring onions, chopped
1 avocado, peeled, pitted, and thinly sliced
2 cups of salad vegetables- e.g. thinly sliced or spirallised carrot, cucumber and/or red cabbage
METHOD
Toast the nori in a preheated 150cF degree oven or a medium fry-pan for a few minutes. Chop coarsely.
Bring the salmon to room temperature 10 minutes before cooking.
Warm a large frypan with oil over medium-low heat. Add a little coconut oil. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
To make the dressing, set the nori sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the tamari and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
Stir in 1/3 cup of the dressing into the rice and add more to taste.
Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu or salmon, avocado slices, vegetables, and a sprinkling of sesame seeds.
RECIPE NOTES
Serve with warm Miso soup for a gut friendly boost.
Make extra for delicious bento style lunches the next day.
