Baked Salmon Poke Bowls
You can’t go wrong with these GORGEOUSLY colourful and flavour-packed poke bowls, loaded with honey miso baked salmon, crunchy veggies and a zingy sweet sour dressing. A perfect family-friendly fakeaway idea for busy weeknights. It takes about 30 minutes all up to make and is as easy as popping some rice on to cook (or use microwave rice to save even more time), tossing your salmon with the marinade and then prepping your toppings while it cooks.
Method
Based on 4 servings, adjust as needed.
Step 1
Add your rice and double the amount of water (relative to the amount of rice you use) to a small saucepan you have a lid for. Place the pot over medium-high heat, and when the water starts to foam up, pop the lid on and turn the heat right down. Leave the rice to cook for 12 minutes, then remove from the heat and keep the lid on until you’re ready to serve.
Step 2
While the rice cooks, heat your oven to 230°C fan and line an oven tray with baking paper. Slice your salmon into bite-sized cubes. In a small bowl, mix half of the honey, white miso paste and half of the olive oil. Arrange the diced salmon on the prepared oven tray, then pour the marinade all over. Toss the salmon through the marinade, then transfer to the oven for 10 minutes. You want the salmon to look paler in colour, with some charring around the edges after this time.
Step 3
Peel your carrots and discard the skins, then peel the carrots into ribbons. Finely slice your red cabbage and spring onions, then dice your avocado. Set aside.
Step 4
Add all the remaining honey, soy sauce, fish sauce, sweet chilli sauce, rice vinegar, crushed garlic, grated ginger and the remaining olive oil for the dressing to a small bowl and mix well to combine.
Step 5
Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between bowls. Arrange your prepped veggies on top of the rice, plus the edamame beans, then divide the salmon pieces on top. Finish with a good drizzle of the dressing and a dollop of aioli.
- Ingredients
- Based on 4 servings
-
0.25 Red Cabbage, finely sliced 1x Sainsbury's Red Cabbage Each -
2 Spring Onions, finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
1 Avocado, flesh removed and chopped 1x By Sainsbury’s Large Ripe & Ready Avocado -
2 tbsp Garlic Aioli 1x Sainsbury's Garlic Mayonnaise 280ml -
1 tsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
1 tsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1 tsp Sweet Chill Sauce 1x Sainsbury's Sweet Chilli Sauce 330g -
1 tsp Rice Vinegar 1x Yutaka Japanese Rice Vinegar 150ml -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1 tbsp Ginger, grated (or use ginger paste) 1x Sainsbury's Ginger 100g -
1 tbsp White Miso Paste 1x Sainsbury's Miso Paste, Inspired to Cook 100g -
200g Long Grain Rice 1x Sainsbury's Easy Cook Long Grain White Rice 500g -
2 tbsp Honey 1x Stamford Street Co. Clear Honey 340g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
4 Salmon Fillets, chopped into cubes 2x Sainsbury's Skinless ASC Scottish Salmon Fillets x2 220g -
2 Carrots, peeled into ribbons 2x Sainsbury’s Carrots Loose -
175g Edamame Beans, fresh or frozen, defrosted 1x Sainsbury's Edamame Beans 175g