Smoked salmon poke bowl

Name: Smoked salmon poke bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Irish
Ingredients: 200g sushi rice; 250ml cold water; 1 tbsp rice vinegar; 1 tsp caster sugar; ½ tsp fine salt; 200g WOH sliced smoked salmon, cut into ribbons; 1 ripe avocado, sliced; 100g shelled edamame beans, defrosted from frozen; ½ cucumber, sliced into half-moons; 2 spring onions, finely sliced; 1 tbsp pickled sushi ginger; 1 tsp toasted sesame seeds; For the dressing:; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tsp finely grated fresh ginger; 1 tsp toasted sesame oil; 1 tsp runny honey or maple syrup; A few drops of chilli oil (optional)

Prep15minCook20minServes2LevelEasy

Strictly speaking a poke bowl uses raw fish. Strictly speaking we don’t always care. Smoked salmon, sushi rice, avocado, edamame, soy-ginger dressing, and you’ve got a lunch that beats the supermarket meal-deal version in twenty minutes, including cooking the rice. Packs into a Tupperware for the office. Use tamari instead of soy if you need it gluten-free.

Ingredients

200g sushi rice
250ml cold water
1 tbsp rice vinegar
1 tsp caster sugar
½ tsp fine salt
200g WOH sliced smoked salmon, cut into ribbons
1 ripe avocado, sliced
100g shelled edamame beans, defrosted from frozen
½ cucumber, sliced into half-moons
2 spring onions, finely sliced
1 tbsp pickled sushi ginger
1 tsp toasted sesame seeds
For the dressing:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp finely grated fresh ginger
1 tsp toasted sesame oil
1 tsp runny honey or maple syrup
A few drops of chilli oil (optional)

Method

Rinse the rice in cold water until the water runs clear. Tip into a small pan with the cold water. Bring to the boil, cover, reduce to the lowest heat, cook for 12 minutes without lifting the lid. Take off the heat and rest, still covered, for 10 minutes.
Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fork the seasoning through the warm rice.
Whisk all the dressing ingredients together in a small jug.
Divide the rice between two bowls. Arrange the salmon ribbons in a fan across half the bowl. Build the rest: avocado, edamame, cucumber, spring onion, pickled ginger.
Drizzle the dressing over the top. Sesame seeds.

Tips from our kitchen

The rice can be warm, room-temperature, or chilled. All three work. Don't dress until you're ready to eat.
For lunchboxes: pack the dressing in a separate small jar. The rice goes soggy if pre-dressed.
Use tamari instead of soy sauce to make the bowl gluten-free. The flavour is almost identical.

Smoked salmon poke bowl

Ingredients

Method

Tips from our kitchen

Irish Organic Oak Smoked Salmon by Wrights of Howth

Irish Organic Oak Smoked Salmon 900g with Wooden Serving Platter

Wrights of Howth Smoke House Box

More smoked salmon recipes

Howth-style scrambled eggs with smoked salmon

Smoked salmon and asparagus tart

Smoked salmon and pea risotto

Smoked salmon picnic grazing board

Smoked salmon Christmas wreath platter

Smoked salmon fishcakes with caper mayonnaise