This homemade poke bowl is 100% worth the DIY effort. Bring all your favourite flavours together with this fresh combination of edamame beans, avo, and salmon topped with sweet chilli mayonise.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
200 g piece fresh salmon, skin removed*
1 cup cooked rice**
½ red capsicum, deseeded and sliced
1 cup frozen Wattie’s Supersweet Corn Kernels, cooked and cooled
1 cup Wattie's frozen Edamame Beans, cooked and cooled
½ avocado, sliced
½ small Lebanese cucumber, peeled into ribbons
¼ cup HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise
Seaweed, to garnish (optional)
Black sesame seeds, to garnish (optional)
Lime wedges to garnish
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How do I make it ?
Remove the skin from the salmon fillet if necessary and cut into cubes.
Place the rice, red capsicum, Wattie’s Supersweet Corn Kernels, Wattie's frozen Edamame Beans, avocado and cucumber into individual bowls. Top with the fresh salmon. Spoon over HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise. Garnish with seaweed or black sesame seeds and a lime wedge if wished.
Kraft Kitchen Tips!
*If you can’t buy salmon with the skin removed, with a sharp knife gently remove the skin. Remove any pin bones in the salmon with tweezers.
Microwave rice is easy but if cooking ½ cup raw rice will make 1 cup of cooked.
Swap It Out
**We used the Sun Rice Supergrains Tri-Blend microwaveable rice which is a mix of Brown and red rice and Quinoa – 2 pottles will serve 2.
Altertively use brown rice
Seaweed for garnish – we used the Nishin Seasoned Seaweed salad, available in the fish bar at most local supermarkets, but Nori sheets sliced into thin strips will also work. Altertively use black sesame seeds