Smoked Salmon Poke Bowl


2 cups cooked brown rice or quinoa
100g Ocean Blue Smoked Sliced Salmon
1 corn cob, lightly char grilled
½ avocado, sliced
Small beetroot, sliced into thin strips
2 radish, sliced
1 small pitta bread, oven baked until crispy
Handful mixed lettuce leaves

2 tbs soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
½ tsp freshly grated ginger
Pinch of chilli flakes


Place the rice or quinoa at the bottom of two bowls, arrange sliced smoked salmon and all other ingredients on top of the rice. Make the dressing by combining all ingredients – shake well. Pour over top of bowls. Optional –  sprinkle some toasted sesame seeds and garnish with some fresh coriander.