Salmon Poke Bowl

Poke is raw fish lightly cured in soy and sesame, and the timing is the technique. A quarter of an hour seasons it through while the centre stays translucent and silky. Leave it an hour and the soy cooks the surface grey and firm.

1. 1

   Cook the sushi rice, then fold through the rice vinegar with a pinch of salt and sugar while it is still hot and leave it to cool to room temperature.

   For this step

   • 1 cup (185 g) sushi rice
   • 2 tbsp rice vinegar
2. 2

   Cut the salmon into even 2 cm cubes with a very sharp knife, in single strokes rather than sawing.

   For this step

   • 300 g sashimi grade salmon
3. 3

   Toss the cubes with the soy, sesame oil and most of the spring onion and refrigerate for exactly 15 minutes.

   For this step

   • 2 tsp toasted sesame oil
   • 3 spring onions
   • 1 tbsp toasted sesame seeds
4. 4

   Slice the avocado and ribbon the cucumber with a peeler while the fish sits.

   For this step

   • 1 avocado
   • 1 cucumber
5. 5

   Spoon the rice into two bowls, arrange the salmon and vegetables over it in sections, and finish with sesame seeds and the last of the spring onion.

   For this step

   • 300 g sashimi grade salmon
   • 1 cup (185 g) sushi rice
   • 2 tbsp rice vinegar
   • 2 tsp toasted sesame oil
   • 3 spring onions
   • 1 tbsp toasted sesame seeds

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