Where to find poke

Many restaurants around the country have listed poke on their menus. Here are some favourite spots:

Ika Bowl, Snickel Lane, Central Auckland Yeah Bowl, Britomart Train Station, Auckland

Ha! Poke Bowl, Ponsonby Rd and at the University of Auckland campus

Lulu, Courtenay Place, Wellington

Piki Poke, The Crossing, Cashel St, Christchurch

Jizo Japanese Cafe and Bar, Princes St, Dunedin

Yonder, Church St, Queenstown Fishbone Bar & Grill, Beach St, Queenstown 1 firm but ripe avocado 1 carrot

2 radishes, thinly sliced ½ cup watercress

1 sheet nori, toasted sprigs of Vietnamese mint unhulled sesame seeds

Remove the skin from the salmon and slice the flesh into strips. Place in a bowl and add lime juice, 2 tablespoons of oil and the salt, then mix and refrigerate until needed.

Bring a saucepan of salted water to the boil and plunge in the noodles. Cook for 4 minutes or according to the packet instructions. Drain, then drizzle with the remaining olive oil.

Cut the avocado into cubes or slices, then peel the carrot and cut into matchsticks. Drop the sliced radish into ice-cold water to refresh it. Wash the watercress, remove any tough stalks and shake dry. Using scissors, cut the toasted nori into strips.

To serve, divide the soba noodles between four bowls. Add the salmon, then top with avocado, carrot, radish and watercress. Finish with the nori strips and Vietnamese mint and scatter over the sesame seeds.

Serves 4.

Wine match: rosé.