Salmon Poke Bowl
Fresh and zingy, this dish of goodness is a real taste of Hawaii. Allow yourself to be transported away…
Serves 6
500g (1lb) sushi rice, rinsed
2tbsp caster sugar
4tbsp (2fl oz) rice wine vinegar
500g (1lb) fresh salmon or any other firm-fleshed fish, cut into 1cm pieces
3 spring onions, finely sliced
3tbsp soy sauce
3tbsp sesame oil
2 red chillis, finely sliced 1½tsp toasted sesame seeds
2 avocados, sliced
Pinch chilli flakes
Pickled ginger
1 Cook the sushi rice according to packet instructions. After draining, stir in the sugar and rice wine vinegar. Set aside.
2 Combine the fish, spring onions, soy sauce, sesame oil, chillis, sesame seeds, then set aside for a few mins to marinate.
3 Divide the rice between the bowls. Top with the marinated fish, avocado slices, chilli flakes, pickled ginger, lime zest and juice, and serve with fresh lime wedges.
Per Serving: 664 calories, 29g fat (6g sat fat), 75g carbohydrates