Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. This is a lovely healthy meal to play around with, add what you like, have fun with it!
This colourful salmon and avocado poke bowl recipe is ideal for lunch or dinner and brings together all the delicious ingredients we're used to finding in Sushi without the same level of hassle needed to carefully put it all together. This trendy dish is served with a flavoursome and homemade dressing.
Active Time: 50 mins Total Time: 1hr 35mins Serves: 4-6
1 cup sushi rice (200 g)
1 cup water, plus more for rinsing (240 mL)
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
1 Fresh Caught Online Salmon portion (200 g) (Our Fresh Tuna is also a delicious alternative)
2 tablespoons soy sauce
2 tablespoons lemon juice
- ½ avocado, thinly sliced
- ½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
- 1 green onion, thinly sliced
- 5 small sheets nori
¼ teaspoon toasted sesame seeds
Add the rice to a fine mesh strainer (sieve) and submerge in a bowl filled with water. Shake the rice a few times to remove the excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, remove the skin from the salmon portion. Place the salmon skin side down, grabbing the skin on the edge of the portion with one hand, smoothly run the knife through the salmon against the skin until it is separated, hopefully with no flesh left attached.
Gently slice the salmon portion into 1 cm cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.