A fresh and colourful poke bowl with salmon, sweet mango and plenty of texture. Served over rice with wakame, crunchy onions, sesame seeds and a drizzle of sriracha mayo. An easy, balanced meal that’s full of flavour.
Ingredients (1 serving)
-
- 120 g salmon
- 80 g fresh mango
- 80 g frozen edamame
- 80 g wakame
- 80 g cucumber
- 2 tbsp pickled red onion
- 2 tbsp crispy fried onion
- 1 tbsp roasted sesame seeds
- 1 tbsp soy sauce
- 1 tbsp Flying Goose sriracha mayo
Method
- Defrost the edamame in a pan with a splash of water or in the microwave. Meanwhile, cut the salmon, mango and cucumber into bite-sized cubes.
- Add the cooked rice to a bowl and arrange the salmon, mango, edamame, wakame and cucumber on top.
- Finish with the pickled red onion, crispy fried onion and sesame seeds. Drizzle with soy sauce and sriracha mayo before serving.
Tips & Variations
- Swap the salmon for cooked prawns, tuna or tofu.
- Use brown rice or quinoa instead of white rice.
- Add avocado for extra creaminess.
