Spicy Mayo Salmon Poke

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

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200g Kinmemai better brown rice with 300ml water
500g sashimi salmon (cut into ¾ inch cubes)
3stalks spring onions (chopped)
2 avocados
Black and white sesame seeds
Chopped seaweed flakes
Lemon zest
Spicy Mayo sauce:
2tbsp Japanese mayonnaise
1tbsp sriracha sauce (adjust to preference)
½tbsp sambal (adjust to preference)
tbsp soy sauce (adjust to preference)
Dash of Togarashi powder (optional)



Cook 200g Kinmemai better brown rice with 300ml water.
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Firm up 500g sashimi salmon in the freeze before cutting it into ¾ inch cubes.
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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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Mix together ingredients for spicy mayo sauce.
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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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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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