McCain Whole Green Bean Poke Bowl
McCain Whole Green Bean Poke Bowl with Sriracha Honey Glaze, Jasmine Rice and Cucumber Salad with Toasted Sesame Seeds and Nori Flakes
McCain Whole Green Bean Poke Bowl



30 ml soy sauce

15 ml Sriracha sauce

15 ml honey

5 ml rice wine vinegar

1 cm piece ginger (chopped)

3 spring onions (finely sliced)

560 g (140 g x4) salmon (diced into 2cm cubes)



600 g Jasmine rice (cooked as per instructions on pack)

10 cm cucumber (peeled into ribbons)

250 g McCain Whole Green Beans (cooked and refreshed in ice water)

2 avocados (sliced)

Sesame seeds (toasted for garnish)

1 Nori sheet (crushed into bite size pieces)




  1. In a mixing bowl, mix together the soy sauce, Sriracha sauce, honey, rice wine vinegar, ginger and spring onions until combined. Add in the salmon, toss through and cover.
  2. Marinate and refrigerate for 30 minutes.
  3. Divide the rice between 4 bowls, top each bowl with cucumber ribbons and Mc Cain Whole Green Beans.
  4. Drain the marinated salmon (keep the marinade as a dressing) and top each bowl with salmon, followed by a few slices of avocado, sesame seeds and Nori flakes.
  5. Spoon a little marinade over each bowl before serving.

Variations, Hints and Tips

  • For a lighter meal, replace the salmon with 2 x cans of drained tuna and use the marinade as a dressing.
  • For a lower GI alternative, replace the Jasmine rice with cooked brown rice.
  • Use soft poached eggs for a brunch alternative to replace the fish, and use marinade as a dressing.