Salmon Poke Bowl
Donal's Notes
Salmon works brilliantly in place of the more traditional tuna in this Hawaiian classic poke bowl – plus it’s much more friendly on the wallet. Feel free to use smoked salmon instead of sashimi-grade salmon if preferred.
Saucepan
Measuring jug
2 x Chopping board
Chopping knife
Sieve
Instructions
1
Rinse the sushi rice really well in a sieve until it no longer runs milky-white. Add the rice to a saucepan with 350ml cold salted water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 10 minutes, or according to the packet instructions.
2
Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
3
Meanwhile dice the salmon into bite size chunks and place in a bowl.
4
Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.
5
Pour over the salmon and let stand for no more than 5 minutes.
6
Thinly slice the spring onions. Peel and thinly slice the avocado.
7
Divide the just-warm rice between four bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.
