One of my favourite ways to include fermented veggies in my diet is in this delicious Hokey Bowl. It’s a nutritionally balanced meal in a bowl and a great way to use up leftover rice too.
- 250 g salmon fillet - or ocean trout (skinless fillet)
- 1 ½ cup/s leftover cooked brown rice - or cooked quinoa
- ¼ cup kim chi
- 1 carrot/s - peeled & julienne
- 1 red capsicum/s - julienne
- 1 avocado/s - sliced
- 30 g raw cashew nuts - toasted (¼ cup)
- ¼ bunch/s fresh coriander leaves
- 1 sheet/s toasted nori (sushi paper) - thinly sliced
- 2 tbsp honey
- 2 tbsp tamari
- 2 tbsp rice wine vinegar
- 1 tbsp ginger root - finely grated
Begin with making the dressing by mixing all of the ingredients together in a small bowl until well combined.
Dice your salmon or trout and toss through 2 tablespoons of the dressing. Cook quickly over a moderate to high heat (2-4 minutes) until cooked to your liking. Remove from the heat and set aside.
Place the brown rice (or quinoa), kim chi, carrot, capsicum and the remaining dressing into a large bowl and gently toss until combined.
Divide between two bowls and top with the fish, avocado, sprinkle over the cashew nuts, coriander and lastly the nori strips.
Enjoy right away.
Replace the tamari with coconut aminos.
Replace the fish with diced tempeh.
Use the vegetarian version and replace the honey with rice malt or maple syrup.
Replace the cashews with any other nut or seed.
Do you love Hokey Bowls as much as I do? Let me know in the comments below.