Japanese
Good Food Everyday
From
Good Food Everyday
season
1
episode
1
Poke Bowl with Salmon
With
Gary Mehigan
SERVES
4
Ingredients
Marinade: 4 salmon fillets
Marinade: 1 teaspoon grated ginger
Marinade: 1 teaspoon grated garlic
Marinade: 1 teaspoon Ayam dark soy sauce
Marinade: 1/2 teaspoon Ayam sesame oil
Marinade: 1 tbsp Ayam Vegetarian Oyster sauce
Marinade: 1 teaspoon olive oil
Vegetables: 1 cup edamame beans
Vegetables: 1 large cucumber, thinly sliced
Vegetables: 1 large carrot, thinly sliced
Vegetables: 2 avocados
Vegetables: 2 cups (150g) red cabbage, thinly sliced
Vegetables: 2 packed cups baby spinach
Toppings: 2-4 tbsp pickled ginger
Toppings: 1-2 tbsp black sesame seeds
Toppings: 1-2 sheets shredded nori
Toppings: 50% reduced fat Kewpie Mayo
Toppings: wasabi
Rice: 3 cups cooked brown rice
Method
Prep the salmon: in a bowl, combine all the ingredients for the marinade and gently toss to coat the fish. Marinate for half an hour (a few hours if you can).
Cook the salmon: add olive oil to a large pan over medium-high heat. Fry the salmon fillet on a contact grill or pan for 2-3 minutes on each side or until golden brown, then set aside.
Assemble: divide the rice, avocado, carrots, cucumber, red cabbage, edamame, and baby spinach between four bowls.
Finish assembling: add the salmon to each bowl, drizzle with mayo, and garnish each with sesame seeds and nori to taste.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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