I fell in love with poke bowls on my first visit to Hawaii. We have such amazing produce in New Zealand and this poke bowl is the perfect combination of fresh stress-busting ingredient. Fresh New Zealand salmon is my favourite variety of fish. It is also loaded with omega-3 fatty acids EPA and DHA, which are thought to play a role in your emotional wellbeing.
Seaweed not only works perfectly with salmon, but has its own stress-busting properties as it’s a great source of magnesium and tryptophan.
400g sashimi-grade New Zealand salmon
3 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil
½ tsp honey
2 spring onions, sliced thinly
1 tbsp sesame seeds, toasted
1 cup cooked quinoa
2 cups chopped kale
1 large ripe avocado, thinly sliced
1 cup seaweed salad (from a sushi bar)
½ cucumber, sliced thinly
1 lime, cut in quarters
Cut the salmon into small cubes and set aside. In a small bowl combine the soy sauce, rice wine vinegar, sesame oil, honey, spring onions and toasted sesame seeds. Combine with the salmon, ensuring the salmon is evenly coated with the sauce.
In 4 large serving bowls arrange the quinoa, kale, avocado slices, seaweed salad and cucumber in organised sections. Divide the salmon between the bowls. Garnish with a lime wedge. Serve with chopsticks and enjoy!
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. For more of her delicious recipes visit realfoodpledge.com