Salmon Poke Bowl
Ingredients
- 340 g sushi rice
- 750 g sashimi-grade salmon
- 5 spring onion
- 1½ avocado
- 3 tbsp low sodium soy sauce
- 1½ tbsp mirin
- 1 pinch chilli flakes
- 3 tsp sesame oil
- 1 pinch caster sugar
- 1½ tbsp sesame seeds white and black
Equipment
Saucepan
Measuring jug
2 x Chopping board
Chopping knife
Sieve
Instructions
- 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.
- Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
- Meanwhile dice the salmon into bite size chunks and place in a bowl.
- Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.
- Pour over the salmon and let stand for no more than 5 minutes.
- Thinly slice the spring onions. Peel and thinly slice the avocado.
- Divide the just-warm rice between six bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.
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.
Nutrition
Calories: 548kcal