Poke Bowl


400 g fresh salmon
250 g rice 
80 g edamame
150 g sweet potatoes
50 g maple syrup
25 g dried fruit mix
2 spring onions 
1/2 cucumber

100 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt
1 tablespoon of olive oil
1 tablespoon of horseradish
1 tablespoon of ginger juice
Salt and pepper

Marinade sauce for tataki:
200 ml sesame oil
100 ml soy sauce
1 tablespoon of ginger juice
1 lime (juice)
10 g sesame seeds
2 tablespoon of maple syrup

Seaweed flakes 

  1. Sweet potatoes: in a large bowl, pour the diced sweet potatoes, maple syrup and dried fruit mix. Mix well with a wooden spoon. Bake for ½ hour at 180 degrees.
  2. Sauce: in a small bowl, mix all the ingredients and season with pepper and salt. Put the dressing to the side.
  3. Marinade sauce for tataki: in a medium sized dish, mix all the ingredients for the marinade. Take the salmon and leave it to marinate for half an hour.
  4. Rice: cook the rice as directed on the package.
  5. Assembly:
    Slice the cucumber and spring onions and set aside.
    Heat some sesame oil in a non-stick pan, and sear the salmon for about 15 seconds on each side.
    Pour the cooked rice into the large bowl. Cut the salmon into 0.5cm slices and arrange the slices in the bowl. Garnish with the edamame, sweet potatoes, cucumber and spring onions.
    Sprinkle with dried seaweed and toasted sesame seeds.