While it may seem like a new trend, this Hawaiian dish has been around for years. Featuring cubed raw fish seasoned to perfection, the poke bowl is healthy, delicious and rising in popularity.

Filled with omega-3, the poke bowl is an excellent source of protein, high in fibre and vitamin D.

Prep time: 30 minutes
Cook time: 40 minutes
Skill level: Advanced

Nutritional information (per 1/2 recipe):
Calories: 520
Fat: 18 g
Carb: 61 g
Protein: 26 g

Equipment needed:
Measuring cups and spoons, knife, cutting board, small bowls, rice cooker or a pot, and a mandolin (if possible).

Ingredients (makes 2 bowls):
2 x 100g sashimi grade salmon fillets (we used sockeye)
1 cup sushi rice
1/4 head red cabbage
2 large carrots
3 ribs celery
1/4 red onion
6 green onions
4 garlic cloves
1 thumb sized piece of ginger
2 teaspoon soy sauce
2 teaspoon rice wine vinegar
1 teaspoon sriracha hot sauce
1 teaspoon toasted sesame oil
1 teaspoon coconut sugar

Method:
Finely shred the carrots, cabbage and celery on a mandolin slicer or with a sharp knife and cutting board. Set the vegetables aside for later and cook the rice according to package instructions in the rice cooker or pot.


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Dice the raw salmon into cubes and place in a bowl. Season with soy sauce, sesame oil, sriracha, sugar and vinegar. Grate ginger and garlic and add it to the bowl. Stir thoroughly and let rest in the fridge for 20-30 minutes.

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Make a bed of warm rice and raw vegetables. Spoon the cold salmon on top and enjoy.

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Quick tip:
Don't make this dish more than a couple of hours ahead of time or the salmon will over marinate.