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Eating in never looked so good… up your salad game with this GreenSkin® Avocado Poke Bowl 

We’re always on the lookout for healthy, easy options to enjoy while working and schooling from home…

We love the delicious versatility of Poke Bowls. The inclusion of a GreenSkin® avocado, and all it’s good fatty acids, improves nutrient absorption of plant-based vitamins and antioxidants five-fold.

Why not get adventurous and try your favourite ingredients – a quick, easy, throw-together, dinner for any night of the week.

Serves 4

10 mins preparation
10 mins cooking


1 GreenSkin® avocado, sliced
2 cups sushi rice (see notes below – white or brown rice is fine too)
400g salmon, skin and bones removed, cut into 1cm pieces
2 cups chopped or sliced seasonal vegetables (such as capsicum, carrot and radish)
1 cup rice wine vinegar
4 tbs caster sugar
1 tsp salt
2 limes – zest from one and juice from both
1 cucumber, finely chopped
1 tbs fish sauce
1 tbs soy sauce
1 cup finely chopped green shallots
1 tbs ponzu (see notes below)
1 tsp black sesame seeds

Goes beautifully with a sparkling mineral water or your preference of Saké. Pick up your chop sticks and
DIG in!


  1. Place rice and 6 cups (1.5L) water in a large saucepan and bring to the boil. Reduce heat and simmer, covered, until water has absorbed and rice is tender. Set aside, covered, to cool slightly, while preparing remaining ingredients.
  2. Combine vinegar, sugar and salt in a small bowl and stir until sugar has dissolved. Transfer cooled rice to a large glass or wooden bowl. Using a flat-edged spatula, break up lumps in rice while gradually adding vinegar mixture, gently folding to combine.
  3. Juice 1 lime. Combine juice, cucumber, fish sauce and soy sauce in a medium bowl. Set aside for 5 minutes to pickle. Drain.
  4. Meanwhile, combine salmon with juice and zest of remaining lime in a chilled bowl. Add shallots and gently toss.
  5. Place 1 cup sushi rice in each serving bowl and top with one-quarter each of the salmon mixture, avocado, seasonal vegetables and pickled cucumber. Drizzle with ponzu and sprinkle with black sesame seeds to serve.


  • Before cooking, rinse the rice in a large sieve under cold water until the water runs clear. Drain well. This removes any excess starch, which can make the rice clumpy when cooked.
  • Ponzu is a tangy citrus-based sauce used as a dipping sauce or dressing. It is available in the Asian food aisle of most supermarkets or from Asian grocery stores.

If leftovers are stored properly, you have lunch for the next day.