About the Recipe
Quick and easy, these hot smoked salmon poke bowls are versatile, fresh, and ready in minutes. Take the stress out of your weeknight meal and give this recipe a go this week using some of our great New Zealand Smoked Salmon.
Ingredients
Smoked fish Ingredients
10 Knots Smoked Salmon approx 200g
Ingredients
1 cup of rice (short grain sushi rice, or long grain)
Toppings:
Cucumber, slice in rounds or julienne
Edamame beans, boiled from from frozen to packet instructions
Avocado, sliced
Red onion (thinly sliced and pickled, see below)
Garnish:
Red chilli (thinly sliced)
Black sesame seeds
Quick pickled red onion:
4 tbsp Mirin
4 tbsp Rice Vinegar (or substitute white vinegar
½ teaspoon salt
1 teaspoon white sugar
Preparation
Step 1
First, finely slice your red onion, and in a small bowl or container add the pickling ingredients and mix. Leave for 10-20 mins then cook rice to packet instructions.
Step 2
While onion is pickling and rice is cooking, prepare the rest of your ingredients ready for serving. The only item which will need cooking is the edamame beans, cooked for couple of minutes in boiling water
Place the salmon into a frying pan on a medium heat to crisp the skin and heat through.
Step 3
When all ingredients are cooked and ready to serve, spoon rice in a deep bowl, divide the salmon in two servings and place on top of the rice, and assemble the rest of the ingredients on top of the rice. Garnish with the black sesame seeds and chilli, and whatever sauces you like (japanese kewpie mayo is great) and serve