Salmon, apple and cider poké bowl

Portions:

Preparation:

15 minutes

Cooking:

12 minutes

Ingredients

For rice

¾ cup (180 ml) water

½ cup (125 ml) Calrose rice (Japanese sticky rice)

1 tablespoon (15 ml) cider vinegar

1 teaspoon (5 ml) honey

For the salmon

½ lb (225 g) very fresh, skinless salmon

¼ cup (60 ml) Domaine Steinbach L'authentique cider

1 teaspoon (5 ml) cider vinegar

½ tsp (2 ml) Sriracha-type hot sauce

½ tsp (2 ml) toasted sesame oil

For the cider sauce

¼ cup (60 ml) plain Greek yogurt

¼ cup (60 ml) mayonnaise

3 tbsp (45 ml) Domaine Steinbach L'authentique cider

1 tsp (5 ml) Sriracha-type hot sauce

To garnish

1 Spartan apple, thinly sliced

1 avocado, thinly sliced

1 Lebanese cucumber, diced

2-3 radishes, diced

¼ cup (60 ml) edamame beans, thawed

1 green shallot, minced

Toasted sesame seeds

Preparation

For the rice: Bring the water and rice to the boil in a small saucepan. Reduce the heat to minimum, cover, and cook for 10 to 12 minutes, until all the water has been absorbed. Remove from heat, cover and let stand for 5 minutes.

In a small bowl, combine the cider and honey (if necessary, warm slightly so that the honey mixes well.) Uncover the rice, then stir gently with a fork. Pour the cider-honey mixture over the rice and stir with a spatula. Cover again while you prepare the other components of the bowl.

For the salmon: Cut the salmon into small cubes and transfer to a bowl. Add cider, cider vinegar, hot sauce and toasted sesame oil and mix well. Refrigerate for 15 minutes.

For the sauce: Whisk all ingredients together. Set aside or refrigerate.

To serve: Divide rice between two large bowls. Add marinated salmon and garnishes. Serve with cider sauce, to taste.

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