A wholesome bowl of goodness, poke bowls are nourishing, tasty, and a whole lot of fun to make too! We created a spicy mayo version of this dish for you the guys who like salmon and spice at the same time.
For fuller flavors, we cut the salmon into nice chunks of ¾ inches, and mixed it all with our spicy mayo sauce. We used Kinmemai Better Brown for it’s excellent quality. With the rice polishing technology used, you can now enjoy a fine texture while preserving all its vitamins and nutrients.
Mouth watering goodness at it’s best, sprinkle seaweed flakes, black and white sesame seeds on top and done!
#themeatmensg #simple #delicious #kinmemairice #kinmemairicehk #betterbrown #pokebowl #spicysalmon

Ingredients

Adjust Servings

US / Metric

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Kinmemai better brown rice with 300ml water

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Kinmemai better brown rice with 300ml water

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sashimi salmon (cut into ¾ inch cubes)

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sashimi salmon (cut into ¾ inch cubes)

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stalks

spring onions (chopped)

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stalks

spring onions (chopped)

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avocados

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avocados

Black and white sesame seeds

Chopped seaweed flakes

Lemon zest

Spicy Mayo sauce:

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tbsp

Japanese mayonnaise

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tbsp

Japanese mayonnaise

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tbsp

sriracha sauce (adjust to preference)

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tbsp

sriracha sauce (adjust to preference)

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tbsp

sambal (adjust to preference)

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tbsp

sambal (adjust to preference)

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tbsp

soy sauce (adjust to preference)

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tbsp

soy sauce (adjust to preference)

Dash of Togarashi powder (optional)

Steps

1

Cook 200g Kinmemai better brown rice with 300ml water.

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2

Firm up 500g sashimi salmon in the freeze before cutting it into ¾ inch cubes.

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3

De-skin avocados and cut into cubes. Squeeze some lemon juice if you doing it in advance to stop them from browning.

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4

Mix together ingredients for spicy mayo sauce.

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5

Drizzle spicy mayo sauce over the salmon cube and add some chopped spring onions. Mix well and set aside for 10 minutes in the fridge.

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6

Serve salmon over Kinmemai brown rice along with avocados and spring onions. Sprinkle chopped seaweed flakes, black and white sesame seeds on top. Grate lemon zest over salmon.

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