The last few years have seen an explosion of poke bowls available for takeaway so I thought I would give making my own a go. There are lots of combinations to try, but I’ve gone with poached Salmon, sushi rice, mango, edamame and avocado. With this recipe, you need to get started on the sushi rice about one and a half hours before you want to eat.
300g Sushi Rice
200g Salmon Fillet
1 Red Chilli
2 Tbsp Rice Wine
80 g Ready to eat Edamame Beans
1 Tsp Black (or white) Sesame Seeds
2 Tbsp of Mayonnaise
1 Tbsp of Chilli sauce (Sriracha or similar)
1 Tsp soy sauce
1 Tsp fish sauce
Juice of ½ a lime
1 Tsp Sesame Oil
Prep Time: 90 minutes
Serves: Enough for 2 poke bowls
To cook the sushi rice, first, rinse the rice until the water runs clear. Soak the rice for 30 minutes in cold water. Drain the rice and put it, along with 1 tsp of salt and 390ml of cold water in a pan and bring to the boil. Once the water is boiling, turn the heat down to low, put a lid on the pan and cook the rice for 15 minutes. Turn the heat off and leave for a further 15 minutes. It is very important that you don’t remove the lid until the end of this 15 minutes.
Cover the base of 2 bowls you plan on serving the poke bowl in with the rice and leave for approximately 30 minutes to cool.
Meanwhile, get started on the other poke bowl elements. To poach the salmon place 1 litre of water in a shallowed saucepan and bring to the boil. Reduce the heat so it is barely simmering, you will want to have this on the smallest ring on the hob. Place the salmon fillet in the water and cook for 5 – 6 minutes, until the flesh is opaque. You can break the fish apart to check, as you will break the fish into flakes to serve. Once cooked, remove from the water and allow to cool.
Using a peeler, slice the cucumber into ribbons. Place in a bowl with the rice white vinegar and ½ tsp of salt. Allow to marinate while preparing the rest of the dish.
Cut the mango into cubes. Finely cut the red chilli and mix in with the mango.
To make the dressing, combine all the ingredients and mix well. Place in a squeezy bottle, if you have one.
To assemble the bowls, break off individual flakes of the poached salmon and lay them on top of the sushi rice, taking up about a quarter of each bowl.
Finely since the avocado and fan out the pieces on top of the sushi rice, again taking up about a quarter of the bowl.
Place the mango chilli, edamame and pickled cucumber as segments in the remaining area.
Sprinkle with sesame seeds and top with the dressing.