Poke Bowl with Crispy Onions
Why this recipe works
- Contrasting textures: Soft seasoned rice, tender salmon, crisp cucumber and crunchy fried onion make each bowl feel balanced rather than one-note.
- Bright, savoury dressing: Rice vinegar lifts the soy and sesame dressing, keeping the avocado and salmon from feeling too rich.
- Fast assembly: Once the rice is cooked, the toppings are simply cut, dressed and arranged, making this practical for a fresh lunch or light dinner.
Get the most out of this recipe
Ingredient notes
- Choose suitable salmon: Use very fresh sashimi-grade salmon and keep it well chilled. For young children, pregnant people or anyone with a weakened immune system, use cooked salmon instead.
- Use firm-ripe avocado: The avocado should yield slightly but still hold its shape when sliced, so it adds creaminess without collapsing into the rice.
- Cut evenly: Keeping the salmon and cucumber in similar bite-sized pieces helps the dressing season the bowl evenly.
Timing notes
- Let the rice finish steaming: The covered rest after cooking helps the grains settle and gives the rice a better texture for seasoning.
- Cool the rice slightly: Warm rice absorbs the dressing well, but it should not be hot when the salmon and avocado are added.
- Serve straight away: Add the fried onion at the last moment so it stays crisp against the rice and dressing.
Make-ahead tips
- Cook the rice ahead: The rice can be cooked in advance and chilled promptly, then used once it is no longer fridge-cold.
- Keep toppings separate: Store leftover rice, salmon, vegetables and fried onion separately so the bowl does not turn soggy.
- Best eaten fresh: Assembled poke is at its best on the day it is made, especially when using raw fish and crisp toppings.
Authenticity notes
- Modern bowl-style poke: Poke is rooted in Hawaiian raw fish preparations; this version takes a contemporary bowl approach with sushi rice, avocado, nori and crispy onions.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 240 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes.
- In a bowl, stir together the soy sauce, rice vinegar and sesame oil. Fluff the rice, then fold in half of the dressing and let it cool slightly.
- Cut the salmon into bite-sized cubes, and cut the cucumber into similar pieces. Slice the avocado, thinly slice the spring onion, and shred the nori. Taste the remaining dressing and keep it punchy, as it will season the whole bowl.
- Divide the rice between two bowls and arrange the salmon, cucumber and avocado on top. Spoon over the remaining dressing, then finish with fried onion, spring onion, roasted sesame seeds and the shredded nori. Serve immediately so the fried onion stays crisp.
Recipe notes
Tips
- For best results, use sashimi-grade salmon and keep it well chilled; if serving to young children, pregnant people, or anyone with a weakened immune system, use cooked salmon instead.
- Add the fried onion at the last moment so it stays crunchy.
Substitutions
- Replace Salmon with canned salmon for a quicker version; drain well before using.
- Replace Fried onion with roasted sesame seeds for a less crunchy, more toasted finish.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. Refrigerate leftover rice and toppings separately and eat within 24 hours; add fried onion only at serving time. Do not freeze.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans Wheat
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