Salmon poke bowl with brown rice & kale

Light & fresh, this is a super easy lunch to whip up on a Saturday afternoon. Perfect for these warm summer days.

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 2 people


  • 4 cups kale leaves, finely chopped
  • 2 cups cooked brown rice, cooled
  • 2 stalks of spring onion, green part only, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 2 sheets nori, finely chopped
  • 500g sashimi-grade salmon, thinly sliced
  • 1 avocado, sliced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Juice of 1 lemon


  1. Place kale in a large bowl & cover with boiling water. Set aside for 1 minute.
  2. Combine the balsamic vinegar, olive oil & lemon juice in a jug. Set aside.
  3. Drain & squeeze out excess water, place in a large bowl.
  4. Add the rice, onion, sesame seeds, dressing & most of the nori.
  5. Divide the rice mixture between bowls & top with salmon, avocado & remaining nori.
  6. Serve with extra sesame seeds & dressing.

This recipe was originally adapted from Donna Hay, Fresh & Light.


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