dinner recipe: DONNA HAY’S WASABI SALMON & CUCUMBER POKE BOWL

wasabi salmon and cucumber bowl

IN NEED OF SOME DINNER INSPIRATION?

here’s one of Donna’s fave Poke bowls from her new Fresh + Light magazine


Poke bowls are becoming one of my fave dishes, especially as I’m ‘so-not’ a cooking goddess… that’s why I can’t thank Donna {who is a cooking goddess} enough for sharing this recipe with us…

 

Donna Hay’s wasabi salmon and cucumber bowl

what-you-need:
1¼ cups (250g) brown rice
2 cups (500ml) water
1½ cups (20g) dried wakame+
400g sashimi-grade salmon, cut into cubes
6 baby cucumbers (cukes), sliced
2 sheets nori, finely shredded
micro (baby) coriander (cilantro), to serve

wasabi dressing
2 teaspoons wasabi paste
1 tablespoon tamari
¼ cup (60ml) mirin (Japanese rice wine)
2 tablespoons rice wine vinegar

what-you-do:
Place the rice, water and half the wakame in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Cook for 20–25 minutes or until almost tender.

Place the remaining wakame in a bowl and cover with water. Set aside for 15 minutes to soak. Drain and set aside.

While the wakame is soaking, make the wasabi dressing. Place the wasabi, tamari, mirin and vinegar in a small bowl and stir to combine. Set aside.

Place the salmon, cucumber and half the dressing in a large bowl and toss to combine. Divide the rice, wakame and salmon mixture between bowls. Top with the remaining dressing, nori and coriander to serve.

Serves 4.

+ Wakame is a type of dried seaweed, found at Asian grocery stores and in the health food aisle of supermarkets.


DHF0817_COVER_DIGIT copyget more Donna

This recipe is from Donna’s latest FRESH + LIGHT issue – on sale now online, in newsagents and supermarkets.

You can also follow Donna on instagram here @donnahaymagazine
@freshandlight
@donna.hay

A HUGE thank you to Donna and her team for sharing this recipe with us. xxx

+ stay tuned, we have more recipes to share : )

 

+ CLICK HERE for more of Donna’s recipes on bellaMUMMA


Share: