Brancott Estate Salmon Poke Bowl Desktop

Salmon Poke Bowl

for the Sauvignon Blanc lovers

Serving you an easy-to-make Salmon Poke Bowl, beautifully paired with our Brancott Estate Flight Sauvignon Blanc.

Learn more about the wine by clicking here.


  • 200g sashimi-grade salmon, sliced ​
  • 1 avocado, halved ​
  • 4 radishes, thinly sliced ​
  • 90g red cabbage, shredded ​
  • 3 spring onions, sliced ​
  • 1 carrot shredded ​
  • 50g cucumbers, sliced ​
  • 160g edamame, blanched ​
  • 250g (dry) brown rice, cooked  ​
  • kale chips ​
  • togarashi (optional) ​
  • pickled ginger​


  • Tahini dressing: ​
  • 2 tbsp tahini ​
  • 2 tsp soy sauce ​
  • 2 tsp sesame oil ​
  • 1 tsp wasabi ​
  • 2 tbsp extra virgin olive oil ​
  • 2 tbsp lemon juice ​
  • 2 tsp honey ​
  • 2 tsp sesame seeds, toasted ​
  • 2 tbsp water


  1. In a blender, blend the dressing ingredients together. Alternatively, you can use a whisk to mix the dressing until emulsified.
  2. To assemble the poke bowl, add brown rice to the serving bowl, and working in a clockwise direction starting from the top add each individual element to the bowl. ​
  3. Sprinkle togarashi on top, if using, and serve with the tahini dressing on the side.​
  4. Pour yourself a glass of Brancott Estate Flight Sauvignon Blanc.
Brancott Estate Salmon Poke Bowl Mobile (1)

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