Ingredients

• 1 tub Saitaku Pre-cooked Poke Rice
• 2 tbsp Saitaku Miso Paste
• 3 tbsp Saitaku Ponzu Seasoning
• 1 tsp Saitaku White or Black Roasted Sesame Seeds
• 1 tbsp Saitaku Poke Ginger
• 100 g salmon, diced
• 50 g red cabbage, shredded
• 1 small carrot, grated
• ½ cucumber, thinly sliced
• 2 tbsp sesame oil
• 1 medium sweet potato, diced
• ½ tsp chilli flakes
• ½ tsp garlic powder
• ¼ tsp salt
• 50 g edamame beans
• 1 tbsp mayonnaise

Instructions

1. Cut the sweet potato into small cubes and toss with the chilli flakes, garlic powder, oil and salt. Roast at 200°C for 20–25 minutes, until golden and tender.
2. Mix the Saitaku Miso Paste and sesame oil together. Add the diced salmon and mix well until fully coated. Leave to marinate for a few minutes.
3. Place the diced salmon in the air fryer at 180°C for 7–10 minutes, until fully cooked through.
4. Mix the shredded red cabbage, edamame beans, grated carrot and mayonnaise together to make a fresh coleslaw.
5. Heat the Saitaku Pre-cooked Poke Rice in the microwave for 60 seconds. One tub makes one serving.
6. Place the warm rice in a bowl and arrange the marinated salmon, roasted sweet potato, thinly sliced cucumber and Saitaku Poke Ginger on top.
7. Finish with Saitaku Ponzu Seasoning and Saitaku White or Black Roasted Sesame Seeds.