Spicy Salmon Poke Bowls Spicy Salmon Poke Bowls

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Suech and Beck

Everything that's great about sushi, but in a nutrient-packed bowl.

  • Total time 45 minutes
  • Portion size 4 servings

Ingredients

Sriracha Vinaigrette:
  • 1/3 cup white vinegar or rice vinegar
  • 4 1/2 teaspoons Sriracha
  • 2 teaspoons liquid honey
  • 3/4 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
Bowls:
  • 450 g skinless salmon fillets , diced
  • 1 1/2 cup farro , rinsed
  • 6 cups arugula
  • 2 mini cucumbers , thinly sliced
  • 8 radishes , thinly sliced (optional)
  • 1 avocado , thinly sliced
  • 2 green onions , thinly sliced
  • 2 tablespoons black sesame seeds , toasted
  • seaweed salad (optional)

Method

Sriracha Vinaigrette: In small bowl, whisk together vinegar, sriracha, honey, sesame oil and salt; gradually whisk in canola oil in thin steady stream.

Bowls: In bowl, toss fish with 1/4 cup of the Sriracha Vinaigrette; cover and refrigerate for 30 minutes.

Meanwhile, in saucepan, bring farro and 4 1/2 cups water to boil over high heat; reduce heat to medium-low, cover and simmer for 30 minutes. Drain.

Divide farro, fish, arugula, cucumbers, radishes (if using) and avocado among 4 bowls; drizzle each with 4 1/2 tsp of the remaining Sriracha Vinaigrette. Sprinkle with green onions, sesame seeds and seaweed salad (if using).

Test Kitchen Tip: Look for seaweed salad in your supermarket's salad section.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 472 mg
  • Sugars 5 g
  • Protein 34 g
  • Calories 756
  • Total fat 41 g
  • Potassium 721 mg
  • Cholesterol 57 mg
  • Saturated fat 6 g
  • Total carbohydrate 61 g
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Spicy Salmon Poke Bowls

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