The Ultimate Salmon Poke Bowl

The Poke Bowl

• 120g sushi-grade fresh salmon, cut into very small chunks
• 150g Korean premium white rice / Japanese white rice
• 2 tbsp Japanese mayonnaise
• 200g tin sweetcorn, drained
• 1 medium carrot peeled and cut into very thin matchsticks
• ½ cucumber (cubed)
• 1 ripe avocado (cubed)
• ½ bunch rainbow radish (sliced thinly)
• Wakame (soaked)
• 2–3 tbsp sriracha chilli

The Marinade

• ½ small red onion, finely chopped
• 1 spring onion, trimmed and finely sliced
• 2 heaped tbsp finely chopped dill
• 1 tbsp toasted sesame seeds
• ½ tsp soft light brown sugar
• ½ lemon, juiced
• 1 lime, juiced
• 1 tbsp light soy sauce
• 1 tsp sesame oil

• If you are using Japanese rice, rinse it through at least 6 times (until the water runs clear), then place your rice in a pot and fill it with water. If you place your hand on the rice, the water should just reach your middle knuckle. Bring that to a boil, and then turn down to simmer for 15-20 minutes.

• Mix together the ingredients for the vinaigrette in a medium 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.