Hot smoked salmon Poke bowl
Hot smoked salmon Poke bowl

Lunch

Hot smoked salmon Poke bowl

Under 15 mins

Cooking

2

Portions

Mowi slow roast piri piri salmon

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)
Hot smoked salmon Poke bowl

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

  1. 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.
  2. To make the dressing whisk together all the ingredients. Cling film and place in the fridge until needed
  3. Divide the rice into the base of two bowls
  4. Slice or dice the avocado into large pieces
  5. Divide the avocado, edamame beans, spring onions and cucumber between the two bowls
  6. Flake the Roast salmon portions and divide between the two bowls
  7. Remove the dressing from the fridge and drizzle over the dish
  8. 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.

Mowi slow roast piri piri salmon

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)

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