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Salmon Poke Bowl with Umami Sauce

Recipe By: Norie Mori

INGREDIENTS

200g fresh Salmon sashimi (for a vegan option use 300g hard tofu) thinly sliced
1 tbsp Spiral Organic Smoked Shoyu
2 tbsp Spiral Organic Olive Oil
1 avocado
1 tbsp lemon juice
2 cups frozen edamame in pods, cooked in boiling water for a few minutes, pods removed
1 Lebanese cucumber, thinly sliced
1 carrot, shredded
1 red onion, thinly sliced
8 radish, thinly sliced
1 can (400g) Spiral Organic Chickpeas
1 tbsp Spiral Organic Maple Syrup
1 tbsp Spiral Organic Smoked Shoyu
4 cups cooked brown rice (or white rice)
1/3 cups Spiral Organic Sushi Vinegar
2 tbsp Spiral Nori Krinkles

Dressing
3 tbsp Spiral Organic Smoked Shoyu
1 tbsp Spiral Japanese Sesame Oil
1-2 tsp Spiral Wasabi Paste

METHOD

Cook the brown rice and then transfer to a large mixing bowl. Evenly pour the sushi vinegar over the rice while it’s hot then mix and fluff with a spatula. Cool down to room temperature.

Mix all the dressing ingredients in a small bowl. Set aside.

In a small pot, add in the chickpeas, 1 tbsp of the smoked shoyu and maple syrup. Cook for a minute until the liquid evaporates. Cool to room temperature.

Marinate the salmon with 1 tbsp of the smoked shoyu and 2 tbsp olive oil for 5 minutes before placing on the rice.

Divide the rice into four bowls, spoon the edamame and chickpea into the bowl. Arrange the cucumber, carrot, radish, and red onion.

Cut the avocado in half and dice into 1cm small cubes. Toss with 1 tbsp of lemon juice, place in the centre of the bowl. Sprinkle in some of the Nori Krinkles.

Serve with the dressing by pouring over the sushi bowl.

SPIRAL FOODS