This fresh salmon poké bowl is perfect for those warm sunny days! Topped off with a spicy creamy coconut dressing including our Pineapple Punch hot sauce, this is a real keeper!
Ready in 35 minutes
Serves 2 servings
Ingredients
Base:
● 1 cup cooked sushi rice
● 1⁄2 avocado, sliced
● 1⁄2 cucumber, diced
● 1⁄4 cup diced mango
● A bunch of radishes, thinly sliced
● Seaweed salad
● Sesame seeds, for garnish
Marinated Salmon:
● 200g raw salmon, cubed
● 2 tsp Pineapple Punch salsa
● 1 small scallion, finely sliced
● 1/2 sliced red onion
● 1 tbsp soy sauce
● 1 tbsp sesame oil
Creamy Coconut Salsa Dressing:
● 2 tbsp Pineapple Punch salsa
● 2 tbsp full-fat coconut cream
● 2 tbsp mayo
● Juice of 1⁄2 lime
● 1⁄2 tsp smoked paprika
● Honey, to taste
● Salt & pepper, to taste
Preparation
1. In a bowl, mix the salmon cubes with 2 tsp Pineapple Punch salsa, the sliced scallions, red onion, soya sauce and sesame oil. Let it marinate in the fridge while you prep the rest.
2. Cook sushi rice according to package instructions. Let it cool slightly.
3. Prep the veggies: Dice the cucumber. Slice the avocado. Thinly slice the radishes. Cube
the mango.
4. In a small bowl, mix the salsa, coconut cream, mayo, lime juice, smoked paprika, honey
(to taste). Stir well until smooth.
5. Stir in the parmesan cheese until melted and creamy. Season with salt and pepper to
taste.
6. Assemble the poké bowl. Start with a base of rice, then layer on the marinated salmon,
cucumber, mango, avocado, radish, and seaweed.
7. Drizzle generously with the creamy salsa dressing. Sprinkle on some black sesame
seeds for crunch and flair.