This is one of the gorgeous bowls that I share with you in my new book Nourishing You, available at all good book stores NOW!
I fell in love with poke bowls on my first visit to Hawaii a few years ago. They are everywhere in Hawaii using all the local and fresh ingredients on offer, being an island the amazing ingredients are abundant. We have such amazing fresh ingredients in NZ and Australia so it is easy for us to enjoy making this dish too. I created this poke bowl for the series of stress busting dishes that I created as the bowl is full of these amazing, energising ingredients.
Fresh NZ or Tasmanian Salmon is by far my favourite variety of fish. It is also loaded with animal-based omega-3 fats EPA and DHA, which play a role in your emotional well being.
I have added the seaweed salad in this dish too, not just because it works perfectly with the salmon but seaweed also has it’s own stress busting properties. Seaweed serves as a great source for magnesium and tryptophan. Magnesium is a mineral that helps relax your muscles, while tryptophan is an amino acid that helps in the production of serotonin which elevates your mood.
- 400 grams sashimi-grade NZ Salmon, cut into small cubes
- 3 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- ½ teaspoon honey
- 2 sprigs of spring onion, sliced thinly
- 1 tablespoon sesame seeds, toasted
- ½ cucumber, sliced thinly
- large avocado, thinly sliced
- 2 cups kale, chopped
- Seaweed salad, (from a sushi bar)
- 1 cup cooked quinoa
- 1 lime, cut in quarters
- Dice the salmon and set aside. In a small bowl mix together the soy sauce, rice wine vinegar, sesame oil, honey, sesame seeds and spring onions. Combine with the diced salmon ensuring that all the salmon is coated with the sauce.
- In 4 large serving bowls, divide cup cooked quinoa, kale, avocado slices, seaweed salad and cucumber. Arranging it in organised sections around the bowl. Divide the salmon between the bowls. Garnish with the lime. Serve with chopsticks and enjoy!
- Serves 4