Prep Time
10 Minutes
Cook Time
25 Minutes
Makes
2
Ingredients
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1 packet Mission Deli Style Tortilla Triangles
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1 cup jasmine rice
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1¼ cup water
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Grilled salmon:
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1 skinless salmon fillet, cut into cubes, approximately 2 cm cubes
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3 tbsp teriyaki sauce or marinade
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1 tsp olive oil
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Toppings:
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2 tbsp pickled red onion
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½ cup edamame
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½ cup cucumber, sliced
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½ cup purple cabbage, shredded
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1 tbsp sesame seeds, toasted
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1 tbsp black sesame seeds
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¼ cup spring onions, sliced
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1 lime, cut into wedges to serve
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Instructions
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Step 1
Cook rice in a saucepan over high heat and bring to a rapid simmer uncovered for approximately 10 minutes. Once water is bubbling and foam is forming around the sides, turn the heat down to low and cover with a lid. Cook for a further 10-12 minutes. Once the rice is cooked set aside with a lid on until ready to assemble the poke bowl.
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Step 2
Place salmon fillet pieces into a bowl with teriyaki sauce or marinade. Leave the salmon marinade whilst prepping toppings for the poke bowl.
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Step 3
Heat the grill on high heat and brush on oil evenly. Grill salmon for 30-40 seconds on each side.
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Step 4
Assemble the poke bowl with rice, cabbage, edamame, cucumber, pickled onions and Mission Deli Style Tortilla Triangles. Season with sesame seeds and spring onions and serve with lime wedges.