Salmon poke bowls
For the rice
For the sauce
- 25g/1oz mayonnaise
- 3 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp fish sauce
- 1 tbsp Sriracha sauce
- 1 lemon, juice only
- 1 tsp black pepper
- 2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes
- 2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)
- 4 tbsp pickled red cabbage
- 1 large carrot, grated
- large handful of salted peanuts, roughly chopped
- 2 spring onions, sliced
- sesame seeds
- nori sheets, snipped into strips
- sprinkling of black pepper
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).
Meanwhile gather together everything you need to finish off the bowl.
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.
Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.
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.
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.