Poke Bowls with Salmon and Broccoli

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4


  • 2 x 250g packets Tilda pure basmati
  • 1 x 11.3g packet Ceres seaweed snacks, shredded
  • 2 x 150g packet Tassal Hot Smoked Tassie Salmon
  • 1 avocado, peeled and deseeded, flesh thinly sliced
  • 200g Japanese seaweed salad, optional
  • 200g edamame beans
  • 1 telegraph cucumber, thinly sliced
  • Sesame Broccoli
  • 300g broccoli florets
  • 2 teaspoons Cockatoo Grove organic olive oil
  • 2 teaspoons Ayam sesame oil
  • 2 teaspoons toasted sesame seeds
  • Pickled carrot and red onion
  • 150ml white vinegar
  • 150ml rice vinegar
  • 2 tablespoons fish sauce
  • 50g rice malt syrup
  • 1 small red chilli, thinly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 2 carrots, cut julienne
  • ½ medium red onion, peeled and cut into thin wedges
  • Tahini soy dressing
  • 2 tablespoons unhulled tahini
  • 1 tablespoon Ayam Light soy sauce
  • ½ clove garlic, minced
  • 2 teaspoons rice malt syrup
  • 2-3 tablespoons water, to thin sauce


    1. For sesame broccoli, heat a frying pan over a high heat, add the oils and when very hot add the broccoli and stir fry for 2-3 minutes. Sprinkle over sesame seeds and remove from heat.
    2. For the pickled carrot and onion, place vinegar, rice vinegar, fish sauce and rice malt syrup in a medium saucepan and bring to the boil, stirring occasionally. Add the chilli and garlic and stir to combine. Remove from heat. Place julienne carrot into one jar and the onion slices into a second jar. Pour over the hot liquid, evenly dividing between the jars and fit with a lid. Shake well, leave to pickle and once cool place in the fridge.
    3. For tahini dressing, place all ingredients in a bowl and whisk until smooth, gradually adding water to reach a sauce consistency.
    4. Cook the edamame beans according to packet instructions.
    5. To prepare bowls, cook rice according to packet instructions. Divide between 2 serving bowls. Working in wedges around the bowl, fill each wedge with a topping, finish with shredded ceres seaweed snacks and drizzle with a little tahini dressing to serve. Excess of toppings can be stored in air tight containers in the fridge for up to 1 week and the jars of pickles for up to 3 weeks.

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