Show off your skills in the kitchen! All you need is some Vital Original Soy Sauce, a selection of fresh ingredients and a dash of imagination.
Make 2 bowls
- 250-300 g fresh salmon, skin off & deboned
- 3 Tbsp Vital soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp chili flakes
- 2 spring onions, finely sliced
- Juice of 1 lime
- 250g sushi rice
- 330ml water
- 4 Tbsp sushi rice vinegar
- ½ avocado, cubed
- 1 carrot, sliced into ribbons
- ¼ cup edamame beans, freshly steamed
- ¼ cup bean sprouts
- Pickled ginger
- Extra soy sauce for serving
Begin with the rice:
Wash the sushi rice in a sieve under running water until the water runs clear. Drain the rice and add to a medium sized pot. Add 330ml of water to the pot and bring to the boil. Simmer for 10 minutes with the lid on and then take off the heat. Continue to leave the lid on for 30 minutes.
Remove the lid and fluff grain with a fork.
Pour in the sushi rice vinegar and mix with a wooden spoon. Set aside.
Slice salmon into bite size cubes. Place into a medium sized bowl and add the soy sauce, sesame oil, rice wine vinegar, spring onions, chilli flakes and lime juice. Mix well and place in the fridge.
Prepare all the vegetables.
Assemble the poke bowls by spooning each ingredient into its own section of the bowl.
Drizzle with a little extra soy sauce and fresh lime juice before serving.