Salmon poke bowls

Salmon poke bowls

Trendy poke bowls have all the deliciousness of sushi but in a bowl, which means there’s more of it! With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours.


For the rice

For the sauce

To finish


  1. Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).

  2. Meanwhile gather together everything you need to finish off the bowl.

  3. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, Sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.

  4. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.

  5. Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve.

Recipe Tips

The sauce here also makes a great marinade for chicken wings, pour over 1kg/2lb 4oz chicken wings and mix well to coat. Pop the wings into a freezer bag and leave for another day. To use, defrost fully and bake at 220C/200C Fan/Gas 7 for 40 minutes, turning halfway.