Bowl of sushi rice topped with raw salmon and vegetables

Salmon poke bowl

Name: Salmon poke bowl
Total time: 45 min
Yield: Serves 2
Ingredients: 120g sushi rice, rinsed and drained; 2 tsp rice vinegar; a pinch caster sugar; a handful sugar snap peas, sliced lengthways; 1 red pepper, sliced; 1 carrot, peeled into ribbons or shredded; 2 spring onions, thinly sliced at an angle; 2 tsp vegetable oil; 200g skinless salmon fillet, diced into 3cm pieces; 1 tsp sesame seeds, toasted; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 1 tbsp sriracha; 1 lime, juiced

Preparation and cooking time
- Total time45 mins
Easy
Serves 2

Ingredients

120g sushi rice, rinsed and drained
2 tsp rice vinegar
a pinch caster sugar
a handful sugar snap peas, sliced lengthways
1 red pepper, sliced
1 carrot, peeled into ribbons or shredded
2 spring onions, thinly sliced at an angle
2 tsp vegetable oil
200g skinless salmon fillet, diced into 3cm pieces
1 tsp sesame seeds, toasted

DRESSING

1 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp sriracha
1 lime, juiced

Method

STEP 1
Cook the sushi rice following pack instructions, tip onto a plate, spoon over the rice vinegar and sprinkle over the sugar and a little salt. Mix then leave to cool completely.
STEP 2
Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions.
STEP 3
Whisk together the dressing ingredients.
STEP 4
Heat a non-stick frying pan to hot and cook the salmon cubes for 1 minute on each side, turning so they get browned all over but still remain slightly undercooked. Gently spoon into the dressing bowl and toss.
STEP 5
Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.