SALMON POKE SAUCE RECIPE RECIPES

NADIYA'S SALMON POKE BOWLS RECIPE - BBC FOOD

Nadiya's salmon poke bowls recipe - BBC Food image

Trendy poke bowls have all the deliciousness of sushi but in a bowl, which means there’s more of it! With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours.

Provided by Nadiya Hussain

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 20

Ingredients

500g/1lb 2oz sushi rice or sticky rice
2 tbsp apple cider vinegar
1 tsp salt
2 tsp sugar
25g/1oz mayonnaise
3 tsp soy sauce
1 tsp sesame oil
½ tsp fish sauce
1 tbsp Sriracha sauce
1 lemon, juice only
1 tsp black pepper
2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes
2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)
4 tbsp pickled red cabbage
1 large carrot, grated
large handful of salted peanuts, roughly chopped
2 spring onions, sliced
sesame seeds
nori sheets, snipped into strips
sprinkling of black pepper

Steps:

Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).
Meanwhile gather together everything you need to finish off the bowl.
Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, Sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.
Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.
Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve.

SALMON POKE BOWL RECIPE BY TASTY - FOOD VIDEOS AND RECIPES

Salmon Poke Bowl Recipe by Tasty - Food videos and recipes image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy!

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