Salmon Poke Bowl

Serves 1
Total Time
1 Hour 10 Minutes
200g of sushi rice
2 tsp of rice wine vinegar
2 salmon fillets
Sliced radish
1 avocado, sliced
180g of red cabbage
Half a cucumber, thinly sliced
160g of edamame beans
1 chilli, finely sliced
chilli sauce
1 lime
Black sesame seeds
Step 1

Place the salmon in the oven for 20 mins. Once cooked through, remove and set aside

Step 2

Meanwhile, put your rice in a bowl and cover with cold water. Massage with hands to remove the starch, then drain and place in a saucepan. Cover with cold water and cook on a medium heat for ten minutes, placing a lid on the pan.

Step 3

Remove the rice from the heat and leave to steam with the lid on for another 15 minutes, then add in the rice wine vinegar.

Step 4

Begin to assemble the poke bowls by adding a mound of rice into two bowls, and then place a salmon fillet on top of each. Top each with half an avocado, sliced cucumber, sliced radishes, red cabbage, a handful of edamame beans and sliced chilli.

Step 5

Drizzle chilli sauce over the top of the fillet and sprinkle black sesame seeds over everything. Finish with a little coriander, to garnish.

Recipe courtesy of The Saucy Fish Co.

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