Salmon, Nashi Pear & Brown Rice Poke Bowl
2 T soy sauce
6 T rice wine (or white wine) vinegar
1 t sugar
1 T lime juice
1 t sesame oil
1 green chilli, finely chopped
350g sashimi-grade salmon, cut into 1cm cubes
500g cooked brown rice (warm)
1 nashi pear, very thinly sliced
3 celery stalks (from the heart), thinly sliced, leaves reserved
½ C (70g) walnuts, toasted
2 spring onions, thinly sliced
1 T avocado (or other) oil
100g mesclun (or other leafy greens)
1 sheet nori, cut into very thin strips 2-3cm long
1 t sesame seeds, toasted
1 t chilli flakes
- Combine the soy sauce, 4T of the vinegar, sugar, lime juice, sesame oil and chilli in a bowl. Add the salmon, gently stir and set aside to marinate.
- Place the nashi pear, celery stalks, celery leaves, walnuts and spring onions in a bowl. Add remaining 2T of vinegar and the avocado oil, then stir gently to combine.
- Divide the rice between 4 bowls and top with the salmon, nashi pear mixture and mesclun. Drizzle over the remaining salmon marinade and scatter over the nori, sesame seeds and chilli flakes.
Recipe adapted from delicious.com.au