THE HONEY & TAMARI POKE BOWL

Salmon or Tuna Poke

  • 3 tbsp tamari
  • 2 tbsp raw honey
  • 1 tsp freshly grated ginger
  • 2 rice-wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, plus extra for garnish
  • ¼ tsp red chili flakes
  • 150 g wild-caught salmon or tuna, cubed into bite-sized pieces
  • 2 scallions, thinly sliced

Pickled Cucumber:

  • 1 Lebanese cucumber, thinly sliced
  • 2-3 tbsp rice-wine vinegar
  • ½ tsp mustard seeds

Extras for serving:

  • Red cabbage, thinly sliced
  • 1 small carrot, julienned or thinly sliced
  • ¼-½ cup cooked brown rice
  • ½ avocado, diced or sliced

METHOD

  1. In a small bowl, add sliced cucumber pieces, mustard seeds and rice-wine vinegar. Allow to soak while you prepare the rest of your bowl.
  2. In another small bowl, mix together tamari, honey, ginger, rice-wine vinegar and sesame oil.
  3. Cube the salmon or tuna into even cubes, approximately 1cm x 1cm. Add cubed salmon to the tamari and honey dressing and allow to marinade for 8-10 minutes.
  4. While the salmon or tuna marinades, prep the rest of your bowl ingredients and assemble.
  5. Top with poke salmon and avocado.
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