Smoked salmon and avocado poke bowl

Indulge in a fresh twist with this poke bowl, featuring the richness of smoked salmon, creamy avocado, and edamame beans, served over jasmine rice and drizzled with a citrus-infused dressing.

For a delightful pairing, enjoy it with The Yellowwood Organic Rosé, boasting refreshing notes of strawberries and raspberries, perfectly complementing the bowl’s flavours. Recipe compliments of Spier Wine Farm.

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
• 1 tsp black sesame seeds

For the dressing:

• 60 ml (¼ cup) soy sauce
• 15-20 ml honey
• 30 ml lemon juice
• 2,5 ml sesame oil

Method

For the poke:

1. Arrange the rice in two bowls as a base, then top with rolled-up fish ribbons, cucumber, carrot, beans, sliced avocado and spring onion.
2. 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 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.