Maple Salmon Poke Bowls - Recipe by Maple from Canada

Ingredients

Spicy maple sauce:

1/2 cup soy sauce
1/2 cup hoisin sauce
1/2 cup rice vinegar
2 Tbs sambal oelek
1/4 cup maple syrup (preferably amber syrup for its rich flavour)
1/4 cup lime juice
1/4 cup toasted sesame oil
Salt and pepper

Poke bowl:

2 cups jasmine rice
450 g fresh salmon, cut into cubes
1/4 cup sesame seeds
1 mango, diced
1 red pepper, julienned
2 ripe avocados, sliced
1/2 cucumber, julienned
2 carrots, julienned
4 green onions, minced
1/4 red cabbage, shredded

Method

Spicy maple sauce:

Combine all sauce ingredients in a bowl and set aside.

Poke bowl:

Cook the rice according to package instructions. Allow to temper.

Place salmon cubes into a mixing bowl with the sauce, stirring gently to coat. Let them macerate for 15 minutes.

In a frying pan, toast the sesame seeds dry for 2 – 3 minutes until golden brown and fragrant. Reserve.

Divide the cooked rice into four serving bowls. Place salmon cubes in the centre of each, on top of the rice. Arrange the rest of the ingredients nicely around the salmon and sprinkle with the toasted sesame seeds. Garnish with a light splash of sauce and serve immediately.

Credits: Maple from Canada

Photo Credits: Maple from Canada