Miso salmon poke bowl
A nourishing, flavour-forward poke bowl with caramelised miso-glazed salmon, fibre-rich brown rice, colourful veg, finished with pickled ginger, sesame seeds, and furikake.
Prep time: 15min | Cook time: 10min | Servings: 4
Ingredients
4x 100g salmon fillet, skinless and cubed
2 cups cooked brown rice
2 cups cooked edamame
2 cups steamed broccoli florets
2 cups shredded carrot
2 cups sliced or ribboned cucumber
2 cups shredded purple cabbage
4 tbsp pickled ginger
4 tbsp chopped spring onions
1 tbsp sesame seeds
A light sprinkle of furikake (to taste)
Miso marinade
2 tbsp white miso paste
2 tbsp mirin
1 tbsp sesame oil
Instructions
Marinate the salmon: mix white miso paste, mirin, and sesame oil in a bowl. Add the cubed salmon and coat evenly.
Cook the salmon: air fry for 7–9 minutes at 180C, shaking or flipping halfway, until caramelised and just cooked through. Or pan-fry: heat a non-stick pan over medium. Cook salmon cubes for 6–8 minutes, turning gently, until cooked through and glazed.
Prepare the veg: steam broccoli for 3–4 minutes until just tender. Cool under cold water. Prep the remaining fresh veggies.
Assemble the bowl: in a bowl, layer brown rice, edamame, broccoli, carrot, cucumber, and cabbage. Top with salmon, pickled ginger, and spring onions. Sprinkle with sesame seeds and furikake. Serve fresh.
Nutrition info (per serve)
Total energy: 574cal / 2401kj | Protein: 37g | Fat: 24g | Carbs: 46g | Fibre: 9g
