Spicy Salmon Poke Bowl
It may look intimidating, but it really is so easy to make these at home! These beautiful poke bowls, inspired with Japanese flavours, are a satisfying light meal that are packed with protein and require little to no cooking.
The quality of the fish that you use here are important so in my opinion I would use a Wild Alaskan salmon or if you are able to source a Sockeye Salmon for the gentle sweetness that you get from eating sashimi. The best part of a poke bowl is that it can be customised so if you put your own version together.
Build the tastes up with a layer of sushi rice at the base of your bowl, layered with marinated salmon or tuna, pickled cucumbers, Sriracha sauce and finish with vegetables of your choice.
What you need
1 lb Sushi grade salmon, cubed cut in ¾ inch cubes
60 grammes soy sauce
1 tsp chilli paste
1 tsp sesame oil
Mix together and marinate in the fridge
Meanwhile mix together the following ingredients and simmer on a low heat for 10 minutes before turning off the heat and adding the marinate to the Persian cucumbers:
6 x Persian cucumbers
120 ml rice wine vinegar
120 ml water
80 grammes honey
1 tsp salt
½ tsp chilli flakes
Make the rice with:
500 grammes cooked sushi rice
2 tbsp apple cider vinegar
1 tsp salt
2 tsp sugar
Make the sauce using:
450 ml Sriracha or
2 tbsp yoghurt or mayonaise
dash of lemon juice
1 tsp sesame oil
½ tsp fish sauce
Now to build with :
Sushi Rice, pickled cucumbers, spring onions, creamy avocado, edamne peas, crunchy carrots, marinated salon, toasted sesame seeds.
