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Cured Salmon Ingredients
10 slices of salmon sashimi or thinly sliced raw and good quality salmon
2 ½ cups cold filtered water
½ cup Murray River Salt Pink Flakes
⅓ cup white sugar
Poke Bowl Ingredients
3 cups cooked rice of your choice, we used white sushi rice
2 cups rainbow slaw or asian slaw with a light mayonnaise dressing
8 mini cucumbers, sliced
1 avocado, halved and stone removed
2 cups frozen edamame beans, defrosted as per packet instructions
6 sheets of roasted seaweed (sometimes sold as a seaweed snack for kids)
Black sesame seeds
Extra Murray River Salt Pink Flakes to sprinkle over the edamame beans
1. In a large wide bowl (not tall and narrow), add the cold water. Add the salt flakes and white sugar.
2. Use a whisk to stir continuously for a few minutes until the water colours changes from murky
white to clear.
3. Add the sashimi salmon to the water. The bowl should easily fit the 10 pieces but if it looks a little
too crowded, just work with half initially.
4. Allow the salmon to cure in the brine for 3 minutes.
5. Remove the salmon and transfer to a large plate covered in paper towel.
6. Grab an extra piece of paper towel and dab each piece of salmon dry. Cover the plate tightly with
cling wrap and place in the fridge for at least 3 hours. The salmon will continue curing in the
fridge and the texture you are looking for is firm to touch.
7. Assemble your poke bowls with all of the poke bowl ingredients and top with the cured salmon.
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