With something to please everyone, these Poke Bowls have become a regular feature of our family menu.
Makes 4 small serves
1 1/3 cups cooked brown rice
240g smoked or cooked salmon, sliced (or in my house, Sirena Chilli Tuna, drained)
1 carrot, cut into match sticks
1 Lebanese cucumber, halved, deseeded and sliced
2 spring onions, finely sliced
Pickled ginger to taste
½ avocado, cubed
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 clove garlic crushed
1 teaspoon honey (if desired)
Divide brown rice between four bowls. Top with salmon, vegetables, pickled ginger and avocado. Combine soy, vinegar, garlic and honey in a small jar and shake well. Pour over bowls to serve.
Nutrition information (per serve): kilojoules 1160, calories 279, protein 16g, fat 13g, saturated fat 2.5g, carbohydrate 22g, fibre 3.5g.
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