Fresh and vibrant, this Salmon Poke Bowl layers flaked salmon, vegetable ribbons and fluffy rice under a soy-and-honey drizzle. Children practise peeling vegetables into delicate strips with a swivel peeler, then curl and arrange them into a bowl that looks as good as it tastes.
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Easy
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Ingredients
carrot 1 (peeled)
cucumber ¼ (peeled)
basmati microwave rice 250 g
tinned salmon 170 g (flaked)
soy sauce 1 tbsp
honey 2 tsp
pumpkin seeds 2 tsp
watercress 10 g
Method
Prep the vegetables
Peel the carrot using the swivel peeler, then use the peeler to cut ribbons of carrot.
Roll up the carrotstrips one at a time into coils then arrange on one side of each bowl.
Use the swivel peeler to make strips of cucumber, avoiding the seeds in the centre.
Roll up the cucumberstrips into coils and arrange in the two bowls next to the carrot.
Cook the rice
Cook the basmati microwave rice according to the packet instructions.
Assemble & serve the bowl
Spoon the cookedrice into the two bowls next to the carrot and cucumber ribbons.
Carefully break up the tinned salmon with your fingers and put that on the rice too next to the carrot and cucumber.
Mix the soy sauce and honey together to make the dressing and drizzle it over the top of the bowl.
Sprinkle over the pumpkin seeds and snip over the watercress before serving.
