Individually made salmon and tuna poke bowls

Prep 10 min

Total 10 min

Serves 2

This homemade poke bowl recipe is bursting with flavour, and full of healthy ingredients.

1 cup

cooked black rice

6oz

previously frozen salmon, cut into 1” pieces

6oz

previously frozen tuna, cut into 1” pieces

nectarine

¼ cup

wasabi peas

1 tsp

togarashi

½ cup

mayo

2 tsp

wasabi paste

½ tsp

kosher salt

¼ cup

honey

2 tbsp

soy sauce

1 tbsp

rice wine vinegar

1 tsp

garlic, grated

1 tsp

ginger, grated

1 tsp

lime, juice

Combine all ingredients in a small pot and simmer for 5 minutes, remove and allow to rest.
Combine all mayo ingredients and transfer to a squeeze bottle.
To serve, begin by adding rice to a mixing bowl and tossing with 2 tbsp of glaze, or the desired amount.
Then add to two serving dishes and neatly arrange the salmon, tuna, nectarine and wasabi peas.
Use the Wasabi mayo to make dots around the different items and serve!