Salmon Poke Bowl

Ingredients

• 240 g sushi-grade salmon (or tuna), diced
• 300 g cooked brown rice
• 150 g shelled edamame
• 120 g cucumber, diced
• 1 small avocado, sliced
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp sriracha (optional)

Method

1. Dice salmon. Toss with half the soy sauce, sesame oil and ginger.
2. Build two bowls: rice base, then salmon, edamame, cucumber, avocado.
3. Drizzle remaining soy sauce over. Top with sesame and chopped scallion.