Served over fresh jasmine rice and drizzled with a dressing that beautifully blends the tanginess of citrus, umami from soy sauce, and the warmth of sesame oil, this bowl is all about balance and simplicity. Perfect for a quick lunch or a light dinner.
Pair this bowl with The Yellowwood Organic Rosé, an organic wine that radiates the refreshing scent of strawberries and raspberries, further enhanced by the subtle citrus blossom and candy floss notes. On the palate, red fruits dominate, subtly interspersed with a hint of vanilla. The refreshing acidity of the wine balances the richness of the poke bowl, creating a delicious dining experience.
Recipe: Smoked salmon and avocado poke bowl
Serves 2
Ingredients
- About 2-3 cups jasmine rice, freshly cooked and cooled to room temperature (1 cup uncooked)
- 100-15 g cold-smoked salmon or trout ribbons
- 1 cup shaved cucumber (or finely cut strips)
- 1 cup shaved carrot (or finely cut strips)
- ½ cup edamame beans, shelled
- 1 avocado, sliced
- a few spring onions, finely sliced
- about 1 t black sesame seeds
For the dressing
- 60 ml (¼ cup) soy sauce
- 15-20 ml (3-4 t) honey
- 30 ml (2 T) lemon juice
- 2,5 ml (½ t) sesame oil
Method
For the poke
Arrange the rice in two bowls as a base, then top with rolled-up fish ribbons, cucumber, carrot, beans, sliced avocado and spring onion. Sprinkle with black sesame seeds, then spoon over some of the dressing and serve at once.
For the dressing
Stir all ingredients in a small bowl or jug until the honey is melted.
About The Yellowwood Organic Range
Discover a wine that's not just palate-pleasing but also earth-friendly. Spier's The Yellowwood range is passionately crafted from organically-grown grapes cultivated without the use of pesticides or artificial fertilisers.
Drawing inspiration from South Africa's national tree, the wines echo The Yellowwood's iconic status through their distinct and unforgettable profiles.