You can’t go wrong with these colourful and flavour-packed poke rice bowls, loaded with honey miso baked salmon, lots of crunchy veggies and a zingy sweet sour dressing. A perfect family-friendly idea for busy weeknights.
Serves 4 | Total time: ~25min
Ingredients
500 g cubed salmon (4 fillets)
1 cup microwaveable rice (e.g., Uncle Bens pouch or ready-meal)
2 carrots (julienned)
½ red cabbage (shredded)
2 scallions (sliced)
1 avocado (cubed)
Marinade
2Tbsp
honey
1Tbsp white miso
1Tbsp olive oil
Dressing
2Tbsp
honey
1tsp soy sauce
2tsp fish sauce
1Tbsp olive oil
1tsp sweet chili jam
1tsp rice vinegar
2 garlic
cloves (crushed)
1tsp
grated ginger
Instructions
Prep & heat salmon: In a microwave-safe dish, toss salmon cubes with the honey‑miso
marinade. Microwave (convection microwave combo, 200°C
convection / 1000W
microwave) for 8–10 minutes, stirring halfway, until
the edges are golden and fish flakes.
Quick-cook rice: While salmon heats, microwave your rice by package
instructions (2–3 minutes).
Make dressing: Combine dressing ingredients in a jar or bowl; mix or shake
until smooth.
Assemble bowls: Divide rice among bowls. Top with chopped veggies and
avocado. Add salmon, drizzle generous amounts of dressing.
Tips
Meal-prep friendly: Store components separately (rice,
salmon, veggies) in the fridge—up to 4days—and assemble when needed
Crispier finish? After microwaving, switch to convection-only mode (~220°C for 3min) to char the salmon edges.
Additional toppings: Add edamame, snap peas, mango, or spicy
mayo on top.
