Published by bbdeveloper on 06 Sep 2022

Salmon Poke Bowl with Peach Ginger Sauce

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Made With MARIGOLD

PEEL FRESH Select Momo Juice

Ingredients

1 cup uncooked sushi rice or multigrain rice

200g sashimi grade salmon, sliced / cubed

160g fresh or frozen edamame

80g kidney beans, cooked

2 hard-boiled egg, mashed up

1 tbsp chopped toasted almond nuts

1 tbsp nori strip

Black & white sesame seeds for garnish

Rice seasoning

1 tsp salt

1/2 tbsp sugar

1 tbsp MARIGOLD PEEL FRESH Select Momo

1 tbsp rice wine vinegar

Sauce seasoning

70ml MARIGOLD PEEL FRESH Select Momo

3 tbsp MARIGOLD Low Fat Peach Yogurt

1 tbsp spring onion, chopped (white part only)

3 tbsp soy sauce

1 tbsp extra virgin olive oil

1/2 tbsp lemon juice

1 tsp sweet chilli sauce

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp grated ginger

Method

1

Cook rice according to package instructions. Once cooked, pour rice seasoning over and stir through.

2

Bring a pot of lightly salted water to boil. Add edamame and return the water to boil. Cook for about 4 - 5 minutes. Drain the beans and cool them under running water. Shell the cooked edamame.

3

Combine sauce seasoning in a bowl. Add salmon to 3/4 of seasoning, toss to coat, cover with plastic wrap, and chill for 30 minutes. Add edamame and kidney beans to the rest of seasoning.

4

Assemble the bowl. Put the rice at the bottom of the bowl. Scoop and place the marinated salmon on one side of bowl. Top with cooked edamame, kidney beans, mashed egg and nori strips. Sprinkle with sesame seeds, almond nuts and spring onions.