Ingredients
- Brown rice 200g
- Ginger 5cm piece
- Lime 1
- Mayonnaise 100g
- White miso paste 2 tbsp
- Soya sauce 1 tbsp & 2 tsp
- SpinneysFOOD Smoked Salmon Loin 400g
- SpinneysFOOD Organic Cucumbers 4
- Avocado 1
- Edamame beans 100g
- Pickled ginger 30g
- Rice vinegar 2 tsp
- Sesame oil 2 tbsp, toasted
- Black sesame seeds 1 tbsp
- SpinneysFOOD White Sesame Seeds 1 tbsp
- SpinneysFOOD Edible Flowers To taste
Nutrition (Per serving)
- Calories 765
- Fat 47.7g
- Saturates 5.9g
- Protein 27.9g
- Carbs 58.3g
- Sugars 4.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoked salmon and brown rice poke salad
Salad 30 Mins Prep ยท 20 Mins Cook
- Prepare the rice according to package instructions. Once cooked, fluff the rice and refrigerate until cooled.
- Peel and grate the ginger. Juice the lime. In a bowl, add the mayonnaise, white miso paste, ginger, 1 tbsp soya sauce and lime juice. Mix until it is well combined and refrigerate until needed.
- Remove the skin from the salmon and cut into bite-sized cubes. Cover and refrigerate until needed.
- Finely slice half the cucumbers. Julienne the rest. Peel and finely slice the avocado, then roll into roses.
- In a large bowl, mix all the ingredients for the rice vinegar dressing together: rice vinegar, 2 tsp soya sauce, toasted sesame oil, black and white sesame seeds.
- To assemble the poke salad, place the rice at the bottom of a serving bowl. Top with the cucumber, avocado, edamame beans and pickled ginger. Toss the cubed salmon in the rice vinegar dressing and arrange over the rice. Drizzle over the miso dressing.
- Place a few edible flowers on top and serve immediately.