Smoked salmon poke bowl

Australian Women’s Weekly NZ - - CONTENTS -

Poke, pro­nounced POH-key, is a tra­di­tional Hawai­ian dish of mar­i­nated raw fish and rice. For a time­saver, use smoked salmon and an easy dress­ing.

2 cups (400g) sushi rice 2 ta­ble­spoons chilli lime dress­ing or vi­nai­grette of choice 1 medium (120g) car­rot 1 (130g) Le­banese cu­cum­ber 100g smoked salmon 150g snow peas, sliced length­ways 2 medium (500g) av­o­ca­dos, halved length­ways, peeled 2 spring onions, sliced thinly ⅓ cup fresh co­rian­der sprigs 2 tea­spoons se­same seeds, toasted

1 Rinse rice in a sieve un­der cold run­ning wa­ter un­til wa­ter runs clear. Place the rice, 2 cups (500ml) wa­ter and 1 tea­spoon salt flakes in a medium saucepan; bring to the boil. Re­duce heat to low; cook, cov­ered, for 12 min­utes or un­til rice is ten­der and wa­ter ab­sorbed. Stand, cov­ered, for 10 min­utes. Stir in dress­ing. 2 Mean­while, cut the car­rot into long thin strips us­ing a man­do­line, spi­raliser or juli­enne peeler. Peel the cu­cum­ber length­ways into rib­bons. 3 Di­vide rice mix­ture evenly among four bowls; top with smoked salmon, car­rot, cu­cum­ber and snow peas. 4 Slice av­o­ca­dos thinly, keep­ing slices in po­si­tion. Fan av­o­cado slices and form each half into a rose. Place av­o­cado on rice mix­ture in bowls. Top with onion and co­rian­der; sprin­kle with se­same seeds. 5 Driz­zle with ex­tra dress­ing. Not suit­able to freeze or mi­crowave.

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