DOCUMENT

Pickled ginger: ¼ cup finely shaved fresh ginger (use a vegetable peeler or mandolin) 2 tbsp (40 ml) rice wine vinegar 2 tsp honey 1 tsp sesame oil Poke bowl: 4 small salmon fillets 2 cups cooked rice 2 bok choy, shredded 8 radish, thinly sliced ¼ red cabbage, finely shredded 2 Lebanese cucumber, diced 1 avocado, finely sliced 1 tbsp (20 ml) rice wine vinegar 1 tbsp (20 ml ) tamari or soy sauce 1 tbsp (20 ml ) sesame oil 2 tsp raw sugar, honey or maple syrup 1 tbsp (20 ml) mirin 2 tbsp mayonnaise 2 tsp sriracha sauce 2 tsp sesame seeds S A L MON P O K E B OW L I NG R E D I E N T S D I R E C T I ON S ⅔ cups of uncooked rice will give you 2 cups of cooked rice. Pickled ginger: Place the ginger on a plate and sprinkle with salt and leave for 20 minutes. Squeeze out as much water as you can, rinse and squeeze again. Place in a jar with the rice wine vinegar, honey, sesame oil, a pinch of salt and 2 tablespoons of water and allow to pickle for 30 minutes. Poke bowl: Preheat a griddle plate for 5 minutes on medium-high heat, induction setting 7. Grill the salmon for 5 minutes on each side, or until cooked to your liking, before placing on a plate and flaking apart. While the salmon is cooking, combine the rice wine vinegar, tamari, sesame oil, sugar and mirin in a jar and set aside. Next combine the mayonnaise and sriracha sauce with water, 1 tablespoon at a time, until it is of a pourable consistency. Divide the rice, vegetables and salmon between bowls. Pour the mirin dressing over the vegetables and then drizzle the mayonnaise dressing over the bowls, before topping with sesame seeds and the pickled ginger. HINTS AND TIPS Preparation time: 25 minutes - Cooking time: 5 minutes - Serves: 4 Appliance / Function: Induction