Salmon poke bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, mix together the light mayonnaise, sriracha, soy sauce, mirin, sesame oil, and honey to make a smooth marinade.

Step 2

Reserve ½ the marinade to use as a dressing later, then add sashimi salmon to remaining marinade. Mix salmon together with marinade, being careful not to damage it, then leave to marinate for at least one hour.

Step 3

Rinse sushi rice thoroughly until the water runs clear. Then, cook sushi rice according to packet instructions (usually cook for around 10 minutes and then steam for 10 minutes) and leave to cool before serving.

Step 4

Chop your cucumber into quarters, thinly slice the spring onions lengthways, and julienne carrots using a peeler.

Step 5

Now heat the coconut oil in a non-stick pan and add sliced shallots. Gently sauté the shallots on low heat for approximately 7 minutes, until they turn brown and crispy. Then remove from pan and transfer to a piece of paper kitchen towel.

Step 6

Once, everything is ready, build your poke bowl, by layering rice first then all your toppings. Garnish with sesame seeds and enjoy immediately, or keep in airtight containers in the fridge for up to 3 days as meal prep.