Poke bowls have become a favorite for a quick, fresh, and balanced lunch. They’re packed with protein, carbs, and plenty of veggies, making them a perfect choice for fueling your day. But let’s be real—they can add up quickly if you’re buying them regularly.
This Fishbowl Miso Salmon Bowl is a simple, affordable alternative to your favorite takeaway. By recreating it at home, you can control the ingredients, customize it to your taste, and save a few dollars along the way. It’s a win-win: just as delicious and even more nutritious.
Here’s how to make it:
Ingredients
Salad:
- ½ cucumber, sliced thinly
- 1 spring onion, sliced thinly
- 1 handful of finely shredded slaw mix (or finely cut green and purple cabbage with ½ carrot, shredded)
- 1 large pinch of coriander
- 1 tbsp Poke dressing from Obento (available in the Asian food section at your supermarket)
Miso Glaze:
- 1 tsp miso paste
- 1 tsp soy sauce
- 1 tbsp boiling water
Main Ingredients:
- 1 fillet salmon, skin removed
- 125g cooked rice (or ½ microwave rice sachet)
Toppings:
- 5g wasabi peas, chopped roughly
- 5g crispy fried shallots
- Forkful of sushi ginger
- Drizzle of sriracha mayo
Method
- Prepare the Salad:
Combine cucumber, spring onion, slaw mix, coriander, and poke dressing in a bowl. Toss well and set aside. - Make the Miso Glaze:
In a small bowl, mix miso paste, soy sauce, and boiling water until smooth. Use the back of a spoon to help dissolve the miso. - Cook the Salmon:
Heat a medium pan over medium-high heat. Cook the salmon for a few minutes on each side, glazing it with the miso mixture as it cooks. - Assemble the Bowl:
Heat the rice and place it at the bottom of your bowl. Top with the salad mix and cooked salmon. - Add Toppings:
Sprinkle over the wasabi peas and crispy fried shallots. Add a forkful of sushi ginger and drizzle with sriracha mayo.
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