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Poke Bowl
A quick salt-sugar cure gives sushi-bar texture without sushi-grade anxiety — build-your-own bowls that keep a hot deck cool
- Prep
- 35 min
- Cook
- 15 min
- Serves
- 8
Ingredients
- Very fresh salmon fillet, skinless, pin-boned — 900 g
- Fine sea salt — 25 g
- Caster sugar — 25 g
- Sushi rice — 640 g
- Rice vinegar — 60 ml
- Soy sauce — 80 ml
- Toasted sesame oil — 25 ml
- Honey — 15 g
- Ginger, grated — 15 g
- Spring onions — 50 g
- Cucumber, diced — 300 g
- Avocados — 300 g
- Edamame — 250 g
- Pickled ginger — 60 g
- Sesame seeds — 15 g
- Nori, snipped — 3 g
- Chile flakes — 2 g
Method
- Cure: rub salmon with salt and sugar; 45 minutes chilled; rinse, dry hard, dice 2 cm. (Freeze fish 24 h beforehand if it hasn't been blast-frozen.)
- Rice: cook (1:1.1, 12 minutes, rest 10); season with vinegar and 20 ml of the soy; cool to warm.
- Dressing: whisk remaining soy, sesame oil, honey, ginger, chile.
- Dress the salmon with half the dressing 10 minutes before serving.
- Bowls: rice base, salmon, cucumber, avocado, edamame in wedges.
- Finish: pickled ginger, sesame, nori, spring onion, remaining dressing.