Hawaiian Style Salmon Poke Bowl

• 180 g Sushi rice
• 25 ml Rice vinegar
• 2 tsp Caster sugar
• 2 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 1 Lime
• 250 g Salmon, sashimi-grade
• 3 Spring onion
• 2 tsp Sesame seeds
• 6 g Gim (roasted seaweed)
• 30 g Macadamia nuts, roasted

1. Rinse the sushi rice in cold water until the water runs mostly clear, then drain. Cook it in a saucepan until tender and the water is absorbed, then spread it out to stop the cooking. Leave it to cool for 5 minutes.
2. Mix the rice vinegar with the caster sugar until dissolved, then fold through the warm rice. Let the rice cool to room temperature, or chill it briefly if you prefer a colder bowl. Keep covered so it does not dry out.
3. In a mixing bowl, whisk together the soy sauce, toasted sesame oil and the juice of the lime. Dice the salmon into bite-size cubes and toss gently in the dressing. Chill while you prep the toppings.
4. Thinly slice the spring onion. Crush the gim into flakes with your hands, and roughly chop the macadamia nuts. Keep the toppings separate until serving so they stay crisp.
5. Divide the rice between two bowls and top with the dressed salmon. Scatter over the spring onion, sesame seeds, gim and macadamia nuts. Serve chilled or at room temperature.

Made this recipe? Rate it — a comment is optional.