For a quick and easy take on the healthy snack, we love this salmon poke bowl recipe from Donal Skehan
Poke bowls have fast become our go-to lunch option, but we’d never tried to make one at home. Until we found this salmon bowl recipe that is!
Donal says: “Salmon works brilliantly in place of the more traditional tuna in this Hawaiian classic poke bowl – plus it’s much more friendly on the wallet.”
Equipment: Saucepan with lid
- 225g (8oz) sushi rice
500g (1lb 2oz) sashimi-grade salmon, diced
3 spring onions, thinly sliced
1 avocado, sliced
2 tbsp reduced salt soy sauce
1 tbsp mirin pinch of chilli flakes
2 tsp sesame oil
generous pinch of sugar
1 tbsp white and black sesame seeds
- Rinse the sushi rice really well, changing the water a few times until it no longer runs milky-white. Fill a saucepan with 350ml (1½ cups) cold salted water and add the rice. Bring to the boil, then reduce the heat and simmer gently for 10 minutes, or according to the packet instructions. Remove from the heat, cover and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
- Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar. Pour over the salmon and let stand for no more than 5 minutes.
- Divide the just-warm rice between four bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.
Taken from Superfood In Minutes by Donal Skehan