BalanceJuneIssue2017 - 48
B OWL FO OD
From overleaf
SPICY TOBIKO SALMON
The bright orange tobiko adds a
delicately smoky flavour and an
interesting, crunchy texture. Piled
onto the salmon, it also lends an
impressive volcanic appearance
to this fiery dish.
Serves 4
For the base
* 240g short-grain brown rice
For the salad
* 3 carrots, peeled
* 2 baby cucumbers
* 125ml tamari soy sauce
* 60ml dashi stock
* 60g sugar
* 125ml rice wine vinegar
VEGAN DELIGHT
Tempeh is the
Indonesian cousin
of tofu, created
from a fermentation
process. Available
in health food
shops.
1. Cook the rice as per the cooking
instructions on the packet and
leave to cool.
2. Use a julienne peeler to create
long, thin strips from the carrots
and cucumbers and transfer
to a bowl. Whisk together the
remaining ingredients to make a
dressing and pour over the salad.
3. Gently fold the salmon poké
into the marinade ingredients
and thoroughly coat. To assemble,
start with a base of brown rice,
add the salad and then pile the
fish on top. Garnish with green
chillies and furikake.
4. Try pimping by adding extra
tobiko and pickled cucumbers.
For the poké
* 2 large fresh salmon fillets (approx
400g), skin removed and cut into
½in cubes
For the marinade
* 75g spicy mayo
* ½ tbsp tobiko (flying fish roe)
* 2tsp yuzu kosho chilli paste (this is fiery
stuff, so add carefully bit by bit )
For the garnish
* 2 green chillies, thinly sliced
* 2tbsp nori furikake (seaweed seasoning)
Choose a
bowl and
fill it
1 BASE
2 SAL AD
3 PROT EIN
4 MARINADE
Poké
bowls are
extremely
flexible
- they can
be adapted
to suit any
taste and
dietary
need.
If catering
for veggies,
sub out
the fish for
chopped
tempeh,
tofu or even
cubes of
avocado
and sweet
potato.
A more
easy-going
version
of sushi,
bowls
can be
pimped
with
crunchy
pickles and
mouthwatering
marinades
5 PIMPS
46
BALANCE June 2017
SPICY TEMPEH PO KÉ
WITH BEETROOT +
QUINOA SALAD
This vegan poké is such a colourful
and vibrant dish, full of fresh
vegetables, subtle spices
and packed with protein.
Serves 4
For the poké
* 350g tempeh, cut into ¾in cubes
* 2tsp garlic powder
* 2tsp onion powder
* 2tsp paprika
* 2tsp chilli powder
* Zest of 2 lemons
For the salad
* 100g quinoa
* 2 beetroots (beets), cooked and cut
into ½in cubes
* 100g tinned chickpeas (garbanzo
beans), drained and rinsed
* 2 handfuls of spinach, torn
* 2 carrots, peeled and julienned
* 2tsp white sesame seeds, toasted
* 2 roasted red (bell) peppers, cut into
¼in cubes
For the dressing
* 1tbsp hot pepper sauce
* 200ml olive oil
Table of Contents for the Digital Edition of BalanceJuneIssue2017
BalanceJuneIssue2017 - 1
BalanceJuneIssue2017 - 2
BalanceJuneIssue2017 - 3
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