Salmon Poke Bowl

200g Japanese short-grain rice
250ml water

300g sashimi-grade salmon, cut into 2cm cubes

4–6 rainbow radishes, thinly sliced
½ cucumber, cut into bite-sized chunks
1 small carrot, cut into fine matchsticks
1 ripe avocado, diced
100g sweetcorn kernels
50g wakame seaweed salad

The Marinade

¼ red onion, finely diced
2 spring onions, finely sliced (reserve some for garnish)
Small handful fresh dill, finely chopped
Juice of ½ lemon
Juice of ½ lime
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon soft brown sugar
1 tablespoon toasted sesame seeds

To Finish (Optional)

Sriracha
Japanese mayonnaise
Extra toasted sesame seeds

PREPARATION

1. Rinse the Japanese rice under cold water 5–6 times, until the water runs clear. Place the rice and water into a saucepan with a lid. Bring to the boil, reduce to a very low simmer and cook for 15–20 minutes, until the water has been absorbed. Remove from the heat and leave covered for 10 minutes to steam. Meanwhile, prepare all the vegetables and cut the salmon into even cubes.

COOKING

1. In a bowl, combine the diced red onion, spring onions, chopped dill, lemon juice and lime juice.
2. Stir in the light soy sauce, sesame oil, brown sugar and toasted sesame seeds until the sugar dissolves.
3. Add the salmon and gently toss until every piece is coated.
4. Leave to marinate for 5–10 minutes while assembling the bowls.
5. Divide the cooked rice between two serving bowls.
6. Arrange the radishes, cucumber, carrot, avocado, sweetcorn and wakame around the rice.
7. Spoon the marinated salmon into the centre.
8. Drizzle any remaining marinade over the bowl.
9. Garnish with the reserved spring onions and extra toasted sesame seeds.
10. Add Sriracha and Japanese mayonnaise, if desired.
11. Serve immediately while the salmon is fresh and lightly cured by the citrus marinade.

School of Wok Tips

• Always use sashimi-grade salmon from a trusted supplier when serving raw fish.
• Washing Japanese rice thoroughly removes excess starch, producing fluffy rice with distinct grains.
• The citrus juice lightly cures the outside of the salmon while leaving the centre silky and fresh.
• Poke bowls are highly adaptable—swap or add vegetables such as edamame, mango, pickled ginger or shredded cabbage to suit your taste.

FAQs

What does "poke" mean?
Poke (pronounced poh-kay) means "to slice" or "to cut into chunks" in Hawaiian, referring to cubes of marinated raw fish.

Can I use cooked salmon instead?
Yes. Flaked cooked salmon works well if you prefer not to use raw fish, although sashimi-grade salmon provides the authentic texture.

Can I make it ahead of time?
Prepare the rice, vegetables and dressing in advance, but marinate the salmon only 5–10 minutes before serving to preserve its fresh texture.