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.
Kimberley Holden is Brand & Communications Manager at Sharp New Zealand, where she leads strategic marketing, brand development, and customer communications across Sharp’s portfolio of consumer products and workplace technology solutions, including print, visual solutions, visitor management, voice and data, and software. She brings a strong focus on clear messaging, customer engagement, and delivering consistent brand experiences across complex technology environments.
