There’s something about umami flavours. Known as the “fifth taste”, it can best be described as savoury or more-ish – a rich, filling flavour that rounds out the rest and leaves you feeling satisfied. In this recipe, umami salmon, soy sauce and Sriracha meet fresh veggies in a delightfully spring-y poke bowl that tastes just as good as it looks.
Recipe for 2 people
Preparation time: 20 minutes
Ingredients for the salad
- 40 g brown rice or brown organic basmati rice
- 50 g salmon, cut into blocks
- 50 g red cabbage, in thin strips
- 100 g cucumber
- 50 g edamame
- 1 avocado, halved and cut crosswise into thin slices
- 4 radishes in slices
- 2 tsp black or roasted sesame seeds
- 1 spring onion in thin rings
- Small handful lamb’s lettuce, leaves only
- optional: small green pepper in thin rings
Ingredients for the marinade
- 30 ml soy sauce
- 1 tsp rice vinegar
- 1 tsp Sriracha
- 1 tsp sesame oil
Ingredients for spicy dressing
- 60 ml extra virgin olive oil
- 2 tsp Dijon mustard
- 2 tsp sambal oelek
- 30 ml soy sauce
1. Cook the rice as directed on the package. Drain (if necessary) and let it sit under a closed lid.
2. Cut the salmon into blocks of around 1.5 x 1.5 cm. Prepare the marinade by mixing all the ingredients together and then mix this with the salmon.
3. Cut the cucumber into blocks and the red cabbage into thin strips. Boil the edamame (pods and all) and then remove the pods. (if possible, buy the edamame loose to eliminate this extra step). Slice the avocado and radishes, and then slice the spring onion, lamb’s lettuce and (if applicable) the green pepper into rings.
4. Prepare the spicy dressing by mixing all of the ingredients thoroughly in a pot with a lid.
5. Divide the rice into the bowls, then add all the other ingredients. Garnish with the spring onion, green pepper and sesame seeds. Serve the dressing on the side.