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: ~25 min
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
- 2 Tbsp
honey
- 1 Tbsp white miso
- 1 Tbsp olive oil
Dressing
- 2 Tbsp
honey
- 1 tsp soy sauce
- 2 tsp fish sauce
- 1 Tbsp olive oil
- 1 tsp sweet chili jam
- 1 tsp rice vinegar
- 2 garlic
cloves (crushed)
- 1 tsp
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 / 1000 W
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 4 days—and assemble when needed
- Crispier finish? After microwaving, switch to convection-only mode (~220 °C for 3 min) to char the salmon edges.
- Additional toppings: Add edamame, snap peas, mango, or spicy
mayo on top.
