Recipe: How To Make An Easy Salmon Poké Bowl

Happy 2018, and hello from Fulham! I know things have been rather quiet around here (I think things were getting bad when I realised I’d not posted an Instagram in almost a week this morning!) but I have a proper excuse: we’ve moved into a beautiful new flat on the other side of London! So many things went wrong securing the flat and then moving all the furniture was so draining most of the last two weeks of December was swamped by it! However, now I could not be happier than the beautiful new space (think big windows, original fireplaces and reclaimed wooden doors) and my wonderful new neighbourhood where I can walk to the cinema, Whole Foods, a massive Waitrose and so many amazing small independents.

As a result, along with epic amounts of Christmas food (did you see that amazing meal I had at The Compasses Inn on Christmas Eve?!) I think I’ve only had a handful of home cooked meals and just a whole load of takeaway since before Christmas even began. It got to the point where a pre-key collection snack of Whole Foods spicy salmon and avocado maki rolls felt so much like I needed right now, I just knew the first new recipe I was going to develop and shoot in my new home, and the first post of the new year had to be poke (not just because it is so delicious, so healthy, but also because they’re so expensive when you buy them out!)

The key here is to get good salmon suitable to be eaten raw, and then just some of your favourite toppings. This is also great for a paired down kitchen, too – our gas hob failed it’s gas certificate so I can’t leave it cooking things unsupervised just yet, so I used Tilda brown microwave rice pouches (on special offer in Waitrose at the moment) in our so-broken-we’re-throwing-it-out microwave, but you can make any rice or quinoa base here you want. As for the fish, the key is to buy sushi grade at the fish counter (ask the fishmonger for help, mine was also kind enough to take the skin of my fillets, something I’m not all too great at and I promise you they’ll have sharper knives than you), or salmon you’ve brought frozen or has been frozen before (the packet will tell you not to re-freeze) as freezing kills pretty much everything harmful in there.

The measurements below are just a guide to make one bowl of what is generally my favourite combinations when I’m visiting a poké shop: I’m a salmon rather than tuna girl, for example, but feel free to swap them around if you wish. Fresh chunks of pineapple I find really lift the dish and take it back to it’s Hawaiian roots, but mango would also be beautiful. Avocado is always a must, as are radish slices for colour, and if I’d had some in the fridge, I would have added some of my homemade pickled sushi ginger, too. I’m a kimchee obsessive so I always order it as an extra as it so often appears with poké, but I forgot to pick some up and subbed in some of the almost-instant kimchee cucumber pickles from Our Korean Kitchen, which was a fantastic edition. Finally, I use furikake (you can find it online and in Whole Foods) which is a Japanese rice seasoning of dried fish, sesame seeds, chopped seaweed, sugar and salt in my dressing, but a mixture of black and toasted sesame seeds will produce a similar effect.

How To Make An Easy Salmon Poké Bowl

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: Serves 1
• Category: Lunch
• Cuisine: Hawaiian

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Description

This easy poké  bowl is easy to make at home using salmon from the fishmonger or supermarket fish counter.

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Ingredients

Scale 1x2x3x

• 1 tbsp Dark Soy Sauce
• 1/2 tbsp Japanese Rice Vinegar
• 1/2 tbsp Toasted Sesame Oil
• 1 tsp Furikake (see recipe note above)
• 100g (3.5 oz) Sushi Grade Salmon, cut into chunks at room temperature 
• 200g (7 oz) Cold Cooked Brown Rice, Sushi Rice or Quinoa
• 1 Spring Onion, thinly sliced
• Small Handful Fresh Pineapple, cubed
• 1/2 Small Avocado, cubed
• 2 Radishes, thinly sliced
• 3 tbsp Kimchee or Cucumber Kimchee (see recipe note above)

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Instructions

1. Whisk together the soy sauce, rice vinegar, toasted sesame oil and the furikake, and stir in the salmon pieces until everything is combined.
2. On a bowl of cold (or still warm, which is also nice) rice or quinoa arrange the dressed salmon and sprinkle the spring onion slices over the fish.
3. Then, arrange the fresh pineapple, avocado, radish slices and kimchee before serving straight away or packing up for lunch (if made the nice before with very fresh fish purchased from the counter that day!)

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