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Salmon Poke Bowl

Jasmine rice, marinated salmon, pickled ginger and nori, finished with sriracha mayo.

40 min10 portionsEasyJapanese

Ingredients

10 portions

1 kgJasmine riceJasmine Rice4 × 2 kg · €18.10
1.2 kgSalmon, sashimi grade
1.5 dlSoy sauce for sushi & sashimiSushi & Sashimi Soy Sauce6 × 250 ml · €9.11
1 dlRice vinegarRice Vinegar6 × 150 ml · €5.75
2 tbspSesame oilSesame Oil6 × 150 ml · €6.80
200 gPickled sushi gingerSushi Ginger6 × 145 g · €5.56
5 pcsNori sheetsSushi Nori15 × 11 g · €3.50
2 dlSriracha mayoSriracha Mayo6 × 215 ml · €7.41
3 pcsAvocados
1 pcsCucumber

7 of 10 ingredients available in our range.

Method

1
Rice
Cook the jasmine rice and season with rice vinegar while still warm.
2
Marinate
Cut the salmon into cubes and toss with soy sauce and sesame oil. Chill for 10 minutes.
3
Assemble
Top the rice with salmon, sliced avocado, cucumber, pickled ginger and strips of nori.
4
Finish
Drizzle with sriracha mayo just before serving.

Chef's tip

Marinate the salmon to order; after 30 minutes the soy starts to cure the fish.