

Lunch
Hot smoked salmon Poke bowl
Under 15 mins
Cooking
2
Portions

Ingredients
- 1 pack Roast salmon portions or smoked salmon (cut into strips)
- 100g Jasmine rice
- 1 Avocado (peeled and stoned)
- 100g Frozen edamame beans blanch and refresh (as per packs cooking instructions)
- 2-3 Spring onions – thinly sliced
- 2 tsp Toasted sesame seeds
- ½ (or about 100g) Cucumber – ¼ length ways then sliced at an angle
- Small bunch of fresh coriander sprigs
- ½ Red chilli sliced into rings
Dressing
- 1 (25g) Lime – Juice
- 1 tsp (15g) White miso
- 2 tbsp (16g) Soy sauce
- 2 tsp (18g) Honey
- 1 tbsp (8g) Sesame oil
- 1 small piece (about 1cm or 4g) Ginger (peeled and finely diced or grated)

A poke bowl (pronounced ‘poke-ay’) means ‘to cut or slice’ in Hawaiian and is the name given to a fish-based dish, typically accompanied by rice and colourful veggie toppings.
Method
- Place the Jasmine rice into a pan of boiling water and simmer for 10-12 minutes. transfer the rice to a sieve and run under cold water until the rice is cold. Drain well, place in a bowl and cling film. Refrigerate until needed.
- To make the dressing whisk together all the ingredients. Cling film and place in the fridge until needed
- Divide the rice into the base of two bowls
- Slice or dice the avocado into large pieces
- Divide the avocado, edamame beans, spring onions and cucumber between the two bowls
- Flake the Roast salmon portions and divide between the two bowls
- Remove the dressing from the fridge and drizzle over the dish
- Garnish the two bowls with sliced red chillies, sesame seeds and coriander sprigs
Chef’s tip:
For an alternative, replace the hot smoked salmon with smoked salmon. Just slice the smoked salmon into 10mm ribbons and add to the poke bowl.

Ingredients
- 1 pack Roast salmon portions or smoked salmon (cut into strips)
- 100g Jasmine rice
- 1 Avocado (peeled and stoned)
- 100g Frozen edamame beans blanch and refresh (as per packs cooking instructions)
- 2-3 Spring onions – thinly sliced
- 2 tsp Toasted sesame seeds
- ½ (or about 100g) Cucumber – ¼ length ways then sliced at an angle
- Small bunch of fresh coriander sprigs
- ½ Red chilli sliced into rings
Dressing
- 1 (25g) Lime – Juice
- 1 tsp (15g) White miso
- 2 tbsp (16g) Soy sauce
- 2 tsp (18g) Honey
- 1 tbsp (8g) Sesame oil
- 1 small piece (about 1cm or 4g) Ginger (peeled and finely diced or grated)