Salmon poke bowl
This easy salmon poke bowl makes a bright and colourful dinner. Match salmon, red pepper and sushi rice with a spicy dressing made from soy sauce, toasted sesame oil, sriracha and lime juice
- Total:
- Serves: 2 persons
Ingredients
- 120g sushi rice, rinsed and drained
- 2tsp rice vinegar
- a pinch caster sugar
- a handful sugar snap peas, sliced lengthways
- 1red pepper, sliced
- 1carrot, peeled into ribbons or shredded
- 2spring onions, thinly sliced at an angle
- 2tsp vegetable oil
- 200g skinless salmon fillet, diced into 3cm pieces
- 1tsp sesame seeds, toasted
- 1tbsp soy sauce
- 2tsp toasted sesame oil
- 1tbsp sriracha
- 1lime, juiced
Instructions
Step 1
Cook the sushi rice following pack instructions, tip onto a plate, spoon over the rice vinegar and sprinkle over the sugar and a little salt. Mix then leave to cool completely.Step 2
Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions.Step 3
Whisk together the dressing ingredients.Step 4
Heat a non-stick frying pan to hot and cook the salmon cubes for 1 minute on each side, turning so they get browned all over but still remain slightly undercooked. Gently spoon into the dressing bowl and toss.Step 5
Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.