Salmon poke bowl
25 mins cooking time
Dive into the vibrant world of flavour with a homemade salmon poke bowl that combines the fresh zest of Hawaiian cuisine with the bold, smoky undertones of Cajun spices. Perfect for lunch and dinner, it features a deliciously buttery rice base topped with various fresh toppings, from creamy avocado and firm edamame beans to crunchy cucumber and crisp red cabbage. Sprinkled with sesame seeds and fresh spring onions and drizzled with a spicy sriracha mayo sauce, it makes a glorious medley of textures and flavours.
Salmon poke bowl
Dive into the vibrant world of flavour with a homemade salmon poke bowl that combines the fresh zest of Hawaiian cuisine with the bold, smoky undertones of Cajun spices. Perfect for lunch and dinner, it features a deliciously buttery rice base topped with various fresh toppings, from creamy avocado and firm edamame beans to crunchy cucumber and crisp red cabbage. Sprinkled with sesame seeds and fresh spring onions and drizzled with a spicy sriracha mayo sauce, it makes a glorious medley of textures and flavours.
Dive into the vibrant world of flavour with a homemade salmon poke bowl that combines the fresh zest of Hawaiian cuisine with the bold, smoky undertones of Cajun spices. Perfect for lunch and dinner, it features a deliciously buttery rice base topped with various fresh toppings, from creamy avocado and firm edamame beans to crunchy cucumber and crisp red cabbage. Sprinkled with sesame seeds and fresh spring onions and drizzled with a spicy sriracha mayo sauce, it makes a glorious medley of textures and flavours.
Method
Salmon
1
Preheat the oven to 200°C/180c fan/ gas mark 6.
2
Cut the salmon into 2-inch cubes.
3
Season with mustard and Cajun spices, and place on a baking sheet. Bake for 15 minutes.
Rice
1
While the salmon bakes, prepare the rice.
2
In a pot, melt butter over medium heat. Add ginger garlic paste and sauté for a few seconds. Stir in rice and cook for 1 minute. Season with salt, pepper, and lime juice.
3
Add coconut milk and boiling water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until all the liquid is absorbed. The rice may appear clumpy at this stage, but it is supposed to look like this.
4
Add butter, cover with the lid, turn off the heat, and let it sit for 10 minutes. This will make the rice fluffy and ready to serve.
Sriracha mayo sauce
1
Whisk sriracha, lime juice, and honey until smooth.
2
Transfer to a Ziplock bag to help you drizzle it over your poke bowl.
To serve
1
To assemble the poke bowl, place rice at the bottom, add baked salmon, and arrange the toppings. Drizzle with sriracha mayo sauce.
2
Serve immediately and enjoy.
