Salmon poké bowl with strawberries and yogurt sauce

Serves: 4
Preparation: 25 minutes

Ingredients

Poké Bowl

• 1 L (4 cups) cooked jasmine rice, cooled
• 500 ml (2 cups) mixed greens
• 300 g sashimi-grade salmon, cubed
• 250 ml (1 cup) strawberries, quartered
• 250 ml (1 cup) cooked corn kernels
• 1 English cucumber, diced
• 4 green onions, thinly sliced
• 60 ml 4 tbsp. (at the table) crispy onions
• 15 ml (1 tbsp) toasted sesame seeds
• Salt and black pepper, to taste

Yogurt, Mint, and Cilantro Sauce

• 250 ml (1 cup) plain Greek yogurt
• 125 ml (1/2 cup) fresh cilantro leaves
• 125 ml (1/2 cup) fresh mint leaves
• 1 garlic clove, roughly chopped
• 30 ml (2 tbsp) toasted sesame oil
• 30 ml (2 tbsp) honey
• 5 to 10 ml (1 to 2 tsp) hot sauce
• 15 to 30 ml (1 to 2 tbsp) water, if needed
• Salt and black pepper, to taste

Preparation

1. In a narrow container, combine the Greek yogurt, cilantro, mint, garlic, sesame oil, honey, hot sauce, salt, and pepper. Using a fork, stir to combine. Blend.
2. Blend until smooth.
3. Add a little water if needed to adjust the consistency.
4. In each bowl, divide the cooled jasmine rice, mixed greens, salmon, strawberries, corn, cucumber, green onions, and yogurt sauce.
5. Season lightly with salt and pepper.
6. Sprinkle with toasted sesame seeds and crispy onions before serving.