Poke Bowl with Pickled Ginger
Why this recipe works
- Clean texture contrast: Warm, vinegared rice contrasts with chilled salmon, crisp cucumber and creamy avocado.
- Bright, savoury balance: Rice vinegar and pickled ginger cut through the richness of salmon, avocado and sesame oil.
- Efficient assembly: Once the rice is cooked, the toppings are diced and dressed quickly for a fresh bowl-style meal.
Get the most out of this recipe
Ingredient notes
- Use sashimi-grade salmon: Choose salmon labelled suitable for raw consumption and keep it refrigerated until the moment you assemble the bowls.
- Pick firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to dice cleanly without collapsing into the rice.
- Blot wet pickled ginger: If the ginger is sitting in plenty of brine, blot it briefly so it sharpens the bowl without watering down the dressing.
Timing notes
- Serve straight after assembly: Poke is best when the fish is still chilled, the rice is warm rather than hot, and the cucumber remains crisp.
- Let the rice cool slightly: Hot rice can warm the salmon too much, so fold in the vinegar and let it settle until pleasantly warm before topping.
Ingredient swaps
- Try tuna instead: Sashimi-grade tuna works well with the same soy, sesame and rice vinegar dressing.
- Use cooked salmon if needed: Cooked salmon is a safer alternative for anyone avoiding raw fish, including young children, pregnant people, older adults or those who are immunocompromised.
- Milder dressing option: Olive oil can replace sesame oil for a softer, less nutty flavour.
Make-ahead tips
- Prepare components separately: The cucumber, spring onion and ginger can be prepared ahead, but keep the fish chilled and dress it close to serving.
- Store leftovers carefully: If storing leftovers, keep the rice and dressed fish separate where possible, refrigerate promptly and eat within 24 hours.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with 420 ml water and bring to the boil. Cover, reduce to a very low heat and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
- Fluff the rice into a bowl and drizzle over the rice vinegar. Fold gently and let it cool slightly so it is warm, not hot. Meanwhile, dice the salmon into bite-sized cubes.
- In a mixing bowl, mix the soy sauce with the sesame oil, add the salmon and toss to coat. Dice the cucumber and avocado, thinly slice the spring onion, and cut the pickled ginger into fine strips if needed. Keep the salmon chilled while you assemble the bowls.
- Divide the warm rice between two bowls, then arrange the cucumber and avocado on top. Spoon over the dressed salmon and finish with pickled ginger, spring onion and sesame seeds. Serve immediately once assembled.
Recipe notes
Tips
- For best results, use sashimi-grade salmon and keep it refrigerated right up until serving; if you are pregnant, elderly, immunocompromised, or serving young children, use cooked salmon instead.
- If your pickled ginger is very wet, blot it briefly so it does not water down the dressing.
Substitutions
- Replace Salmon with tuna fillet for a classic variation; dice it and dress it in the same way.
- Replace Sesame oil with olive oil for a milder dressing.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate leftovers promptly and eat within 24 hours; keep the rice and dressed fish separate where possible, and do not reheat the fish.
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Recipe overview
- Servings: 2 bowls
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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