Salmon Poke Bowl Recipe
Fresh salmon poke bowl with seasoned sushi rice, avocado, and wasabi mayo
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Ingredients
Rice Ingredients:
- 200 grams 1 cup short-grain sushi rice
- Good pinch of dried wakame seaweed
- 2 tablespoons rice wine vinegar
- 1 teaspoon salt
- 1½ tablespoons sugar
Salmon & Marinade:
- 300-400 grams 10-14 oz sushi-grade salmon fillet, skinned and pin bones removed
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds black, white, or mixed
- 2 tablespoons finely chopped spring onions
Bowl Toppings:
- ½-¾ avocado cubed
- Pickled ginger slices
- Togarashi spice Japanese seven-spice
- Additional sesame seeds and spring onions to garnish
- Kewpie wasabi mayonnaise mix wasabi paste with Kewpie mayo to taste
Instructions
- Bring 1.25 litres (5 cups) of water to the boil in a medium pot. Rinse sushi rice 3-4 times until the water runs clear. Add rice and dried wakame to boiling water. Cook uncovered on high for 10 minutes, then reduce the heat to low for an additional 10 minutes. Drain. For cold rice, rinse under cold water. For warm rice, proceed immediately.
- Make rice dressing: Combine rice wine vinegar, salt, and sugar in a small pot. Bring to the boil, stirring until dissolved. Mix with the cooked rice (hot or cold).
- Cut salmon into 2 cm (¾-inch) cubes. Combine with sesame oil, soy sauce, honey, sesame seeds, and spring onions. Mix gently and let marinate for 10 minutes whilst you prep other components.
- Divide seasoned rice between two bowls. Top with marinated salmon, avocado cubes, pickled ginger, and garnishes. Drizzle with wasabi mayo.
- Serve immediately with extra soy sauce on the side.
Notes
Storage Instructions
Poke bowls are best eaten fresh, but you can prep components ahead of time for quick assembly. Marinated salmonKeep refrigerated for up to 4 hours maximum. Don't leave raw fish marinating overnight, as the acid begins to "cook" the fish. Seasoned rice
Store in an airtight container in the fridge for up to 2 days. Bring to room temperature or gently reheat before serving. Prepped toppings
Cut vegetables and store separately in sealed containers for up to 1 day. Keep avocado with the stone still in to prevent browning, or squeeze lemon juice over cut surfaces. Wasabi mayo
Mix and refrigerate in a sealed jar for up to 1 week. The flavour intensifies over time. Never freeze
Raw salmon should not be frozen again after being defrosted for sushi-grade use. The texture deteriorates significantly. Make the rice in advance to save time on the day and to allow it to cool.
Servings: 2