Salmon Poke Bowl

Ingredients

• 1 packet Mission Deli Style Tortilla Triangles

• 1 cup jasmine rice

• 1¼ cup water

   

• Grilled salmon:

• 1 skinless salmon fillet, cut into cubes, approximately 2 cm cubes

• 3 tbsp teriyaki sauce or marinade

• 1 tsp olive oil

   

• Toppings:

• 2 tbsp pickled red onion

• ½ cup edamame

• ½ cup cucumber, sliced

• ½ cup purple cabbage, shredded

• 1 tbsp sesame seeds, toasted

• 1 tbsp black sesame seeds

• ¼ cup spring onions, sliced

• 1 lime, cut into wedges to serve

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Mission Deli Style Tortilla Triangles

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Instructions

• Step 1

  Cook rice in a saucepan over high heat and bring to a rapid simmer uncovered for approximately 10 minutes. Once water is bubbling and foam is forming around the sides, turn the heat down to low and cover with a lid. Cook for a further 10-12 minutes. Once the rice is cooked set aside with a lid on until ready to assemble the poke bowl.

• Step 2

  Place salmon fillet pieces into a bowl with teriyaki sauce or marinade. Leave the salmon marinade whilst prepping toppings for the poke bowl.

• Step 3

  Heat the grill on high heat and brush on oil evenly. Grill salmon for 30-40 seconds on each side.

• Step 4

  Assemble the poke bowl with rice, cabbage, edamame, cucumber, pickled onions and Mission Deli Style Tortilla Triangles. Season with sesame seeds and spring onions and serve with lime wedges.