Smoked Salmon Poke Bowl

We’ve swapped traditional raw fish for smoked salmon in this midweek marvel. Other smoked fish, such as mackerel, would also work well.

Hands-on time 20min. Cooking time about 15min. Serves 4

FOR THE PICKLED CUCUMBER

1 large cucumber 2tsp rice vinegar 2tsp caster sugar

FOR THE RICE

175g sushi or short-grain rice 2tbsp rice vinegar ½tbsp caster sugar

TO SERVE

2 hot smoked salmon fillets, around 200g, flaked 150g radishes, thinly sliced 1 carrot, cut into matchsticks 2 nori sheets, finely sliced 2tbsp sliced pickled ginger 2tsp toasted sesame seeds

1 Make the pickled cucumber. Peel cucumber into ribbons, discarding the seedy core. Add to a bowl and mix in the vinegar and sugar. Set aside.

2 Prepare the rice. Wash well in a bowl of cold water, rubbing the grains together with the palms of your hands as if polishing them. Drain away any cloudy water and repeat (several times if necessary) until water remains clear. Put the rice in a medium pan and pour in water until it comes 1cm above the rice. Bring to the boil, stirring occasionally, then lower the heat to a simmer. Cover and cook for 8min, until the rice is tender. Take pan off heat and leave covered for 5min.

3 Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1tsp salt in a small pan to dissolve the sugar. Take off heat. Using a wooden spoon, transfer rice to a bowl, then gently mix in the vinegar seasoning.

4 To serve, divide rice between 4 bowls. Top with pickled cucumber, salmon, veg, nori, ginger and sesame seeds.

PER SERVING 304cals, 18g protein, 7g fat (1g saturates), 42g carbs (6g total sugars), 3g fibre