- 2 salmon fillets
- 1 Japanese rice sachet
- 1 sesame seed sachet
- 1 light soy sachet
- 2 pickled ginger sachet
- 2 wasabi sachet
- 1 avocado
- 2 cucumbers
- 1 carrot
- 1 radish bunch
- 1 spring onion bunch
Pantry staples: Cooking oil
Allergens: Wheat, soy, onion, garlic, sesame, honey
Chef's notes: Poke comes from the American state of Hawaii. Poke seasonings, such as soy sauce, have been influenced by the Japanese.
1. Prepare the ingredients
Wash the vegetables. Cut the carrot and radish into matchstick size pieces. Cut the cucumber into thin rounds. Thinly slice the spring onion. Peel and cut the avocado into 1cm pieces.
2. Dice the salmon
Remove the skin from the salmon and cut the flesh into 1cm pieces.
3. Make the wasabi sauce
Combine the light soy, 1 tablespoon of sugar and 2 tablespoons of water in a bowl. Stir well to dissolve the sugar. Add wasabi to taste.
4. Marinate the salmon
Add the salmon to the wasabi sauce and carefully stir to coat well. Let sit for 5 minutes to marinate.
5. Toast the sesame seeds
Toast the sesame seeds on a dry frying pan over low heat until lightly golden.
6. Wash the rice
Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil.
7. Cook the rice
Cook the rice in a rice cooker according to manufacturer instructions or use the following method. Put the washed rice in the boiling water. Boil for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
8. To serve
Divide the rice between serving bowls. Top with the cucumber, carrot, radish, avocado and spring onion. Spoon the marinated salmon in the middle. Top with the pickled ginger, sesame seeds and any remaining wasabi sauce.