Salmon Sweet Chili Poke Bowl
Why this recipe works
- Bright, balanced dressing: Lime cuts through the sweetness of the chilli sauce while soy adds savoury depth.
- Clean texture contrast: Soft rice and avocado are balanced by cool cucumber, tender salmon, sesame seeds and crisp nori.
- Fast assembly: The rice cooks first, while the salmon and toppings can be prepared during the steaming time.
Get the most out of this recipe
Ingredient notes
- Choose suitable salmon: Use sashimi-grade salmon from a trusted supplier and keep it well chilled until serving.
- Use firm avocado: A ripe but firm avocado holds its shape better when diced and arranged over the rice.
- Cool the rice slightly: Let the rice lose its heat before adding the fish so the salmon stays chilled and fresh-tasting.
Make-ahead tips
- Store separately: If preparing ahead, keep the rice and dressed salmon in separate airtight containers and assemble just before eating.
- Best eaten fresh: The bowl is at its best immediately after assembly, while the fish is cold and the nori still has some texture.
Dietary alternatives
- For a gluten-free bowl: Use gluten-free tamari instead of soy sauce and check the sweet chilli sauce label.
- Pescatarian-friendly: The recipe is naturally pescatarian when made with suitable sashimi-grade salmon.
Common mistakes
- Leaving the fish out: Keep the salmon chilled and discard it if it has been left at room temperature for too long.
- Using hot rice: Very hot rice can warm the raw salmon and soften the fresh toppings, so let it cool briefly before assembling.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, still covered, for 10 minutes to finish steaming.
- Whisk the sweet chili sauce, soy sauce and the juice of the lime in a mixing bowl. Cut the salmon into bite-sized pieces and add to the bowl. Toss gently to coat and chill while you prep the toppings.
- Slice the cucumber and dice the avocado. Thinly slice the spring onion and shred the nori sheets with clean, dry hands or scissors. Keep everything ready to assemble quickly.
- Spoon the rice into two bowls and let it cool for a couple of minutes so it is warm, not hot. Arrange the dressed salmon, cucumber and avocado over the rice. Sprinkle with spring onion, roasted sesame seeds and nori, then serve.
Recipe notes
Tips
- Keep the salmon cold and dress it just before serving for the cleanest flavour.
- Use sashimi-grade salmon and keep it chilled; if serving to pregnant people, young children, elderly people, or anyone immunocompromised, use cooked salmon instead.
Substitutions
- Replace Salmon with Tuna steak for a leaner, cleaner-tasting poke bowl.
- Replace Soy sauce with Light soy sauce for a slightly lighter, saltier dressing.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If storing, refrigerate rice and dressed salmon separately in airtight containers and eat within 24 hours; discard if the fish has been left out.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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