- Prep Time: 10 minutes
- Cook Time: 5 minutes
Super Simple Salmon Poke Bowl
Salmon poke bowls are labour light to make and offer chefs a dish with plenty of versatility! Dine in, takeaway, lunch or dinner, our poke bowl provides real options for you. Scale and prepare the sushi rice prior to service, and complete our poke bowl in under 5 minutes. Matching salmon, red pepper and sushi rice with a spicy dressing will be a winner for salmon lovers and healthy eaters alike.
Ingredients
- 200 gms Pacific West skinless salmon portion, diced into 3cm pieces
- 120g sushi rice, rinsed and drained
- 2 tsp rice vinegar
- a pinch caster sugar
- a handful sugar snap peas, sliced lengthways
- 1 red pepper, sliced
- 1 carrot, peeled into ribbons or shredded
- 2 spring onions, thinly sliced at an angle
- 2 tsp vegetable oil
- 1 tsp sesame seeds, toasted
- 1 tbsp soy sauce - dressing
- 2 tsp toasted sesame oil - dressing
- 1 tbsp sriracha - dressing
- 1 lime, juiced - dressing
Instructions
For the salmon poke bowl
Cook the sushi rice following pack instructions, tip onto a plate, spoon over the rice vinegar and sprinkle over the sugar and a little salt. Mix then leave to cool completely. Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions. Whisk together the dressing ingredients. Heat a non-stick frying pan to hot and cook the salmon cubes for 1 minute on each side, turning so they get browned all over but still remain slightly undercooked. Gently spoon into the dressing bowl and toss. Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.
For our salmon poke bowl we use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
