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Salmon Poke Bowl

Prep: 15 mins

Cook: 30 mins

A deliciously fresh Salmon Poke bowl packed full of flavour, texture and colour.

The poke bowl

  • 120g sushi-grade fresh salmon, cut into very small chunks

  • 150g Japanese white rice

  • 2 tbsp Japanese mayonnaise

  • Handful edamame beans, blanched in hot water for 2 minutes

  • 1 medium carrot peeled and cut into very thin matchsticks

  • ½ cucumber (cubed)

  • 1 ripe avocado (cubed)

  • ½ bunch rainbow radish (sliced thinly)

  • 2–3 tbsp sriracha chilli

The Dressing

  • 1 spring onion, trimmed and finely sliced

  • Handful chives, finely chopped

  • 1 tbsp toasted sesame seeds

  • ½ tsp soft light brown sugar

  • 1 lime, juiced

  • 1 tbsp light soy sauce

  • ½ tbsp mirin

  • 1 tsp sesame oil

Preparation

  • Gently wash the rice through a few times until the water runs clear. Measure your rice to water 1:1 in a bowl and place in the steam oven or steamer. Steam for 25-30 minutes until fluffy.

  • Mix the dressing ingredients together in a bowl.

  • Put the fish chunks in a bowl and toss with the marinade ingredients.

  • Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated fish to one side of the rice, then, working around the bowl add the vegetables.

  • Drizzle generously with sriracha and Japanese mayo and serve.


The poke bowl

  • 120g sushi-grade fresh salmon, cut into very small chunks

  • 150g Japanese white rice

  • 2 tbsp Japanese mayonnaise

  • Handful edamame beans, blanched in hot water for 2 minutes

  • 1 medium carrot peeled and cut into very thin matchsticks

  • ½ cucumber (cubed)

  • 1 ripe avocado (cubed)

  • ½ bunch rainbow radish (sliced thinly)

  • 2–3 tbsp sriracha chilli

The Dressing

  • 1 spring onion, trimmed and finely sliced

  • Handful chives, finely chopped

  • 1 tbsp toasted sesame seeds

  • ½ tsp soft light brown sugar

  • 1 lime, juiced

  • 1 tbsp light soy sauce

  • ½ tbsp mirin

  • 1 tsp sesame oil


Preparation

  • Gently wash the rice through a few times until the water runs clear. Measure your rice to water 1:1 in a bowl and place in the steam oven or steamer. Steam for 25-30 minutes until fluffy.

  • Mix the dressing ingredients together in a bowl.

  • Put the fish chunks in a bowl and toss with the marinade ingredients.

  • Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated fish to one side of the rice, then, working around the bowl add the vegetables.

  • Drizzle generously with sriracha and Japanese mayo and serve.

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