Recipe of the Week - Salmon Poke Bowl

Have you perfected a poke bowl yet? This food trend that is all over Instagram originated in Hawaii and is usually a raw fish salad often served as an appetizer or sometimes as a main course. Not only does all that sliced, cubed and layered raw veg look pretty as a picture - it's just about the healthiest thing on a plate.

This version is made with cooked salmon but it's still got our vote. 

Serves 2

Serves 2

What you will need:

  • 200g of Sushi rice

  • 2 tsp of rice wine vinegar

  • 2 Salmon fillets

  • Sliced radish

  • 1 Avocado, sliced

  • 180g Red cabbage

  • Half a cucumber, thinly sliced

  • 160g Edamame beans

  • 1 Chilli, finely sliced

  • Coriander

  • Chilli sauce

  • 1 lime

  • black sesame seeds

What you will need to do:

  1. Place the salmon in the oven for 20 mins. Once cooked through, remove and set aside.

  2. Meanwhile, put your rice in a bowl and cover with cold water. Massage with hands to remove the starch, then drain and place in a saucepan. Cover with cold water and cook on a medium heat for 10 mins, placing a lid on the pan.

  3. Remove the rice from the heat and leave to steam with the lid on for another 15 mins, then add in the rice wine vinegar.

  4. Begin to assemble the poke bowls by adding a mound of rice into two bowls, and then place a salmon fillet on top of each. Top each with half an avocado, sliced cucumber, sliced radishes, red cabbage, a handful of edamame beans and sliced chilli.

  5. Drizzle chilli sauce over the top of the fillet and sprinkle black sesame seeds over everything. Finish with a little coriander, for garnish.

Recipe courtesy of The Saucy Fish Co., using their Salmon with Chilli, Lime and Ginger Dressing โ€“ available in the freezer aisle of Tesco and Sainsburyโ€™s.

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