Scandinavian Quinoa Poke Bowl

Red cabbage, finely cut in strips 0.75 cup
Sushi seasoning 3.25 Tbsp
Radish 4 each
Corn, whole precooked 2 each
Maille® Dijon Originale Mustard 4 Tbsp
Hellmann's® Mayonnaise Squeeze Bottle Real 20 ounces, 12 count 5 cups

Hellmann's® Mayonnaise Squeeze Bottle Real 20 ounces, 12 count

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Salt and Pepper, to taste

Prepare the Cured Salmon
- Mix the sugar and sea salt, and ready a large baking tray. Put a good amount of the salt and sugar mixture on the bottom of the tray and lay the salmon on top. Sprinkle the rest of the mixture on top of the salmon and let it cure for 12 hours.
- After curing, wash the salt and sugar mixture away with cold water and dry the salmon with a towel.
- Cut the salmon in 0.4 inch cubes. Season the salmon with the herbs, pepper and Maille® Old Style Mustard. Set aside in the fridge.
Prepare the Quinoa
- Cook the quinoa until soft, then cool it down by washing with cold water. Drain.
- Season the quinoa with the olive oil and citrus, Maille® Dijon Originale Mustard, and salt and pepper.
Prepare the Poke Bowl Components
- Mix the finely cut red cabbage with the sushi seasoning.
- Clean the radish then slice thinly.
- Fry the corn in a pan until browned, leave to cool slightly. Once cooled, slice the kernels off the cob. Make sure they’re still sticking together in chunks.
- Mix the Hellmann’s® Mayonnaise and the MAILLE® Dijon Originale.
- Season with salt and pepper.
Finish the Bowl
- Dress a bowl, placing each ingredient separately until it resembles a colorful patchwork. Add the mayonnaise and mustard in between.

A colourful poke bowl of cured salmon, citrus quinoa, pickled red cabbage and fresh corn.