Salmon Tomato Poke
Fresh, vibrant, and full of flavour, this Salmon Tomato Poke is a delightful twist on the classic poke bowl. With tender, marinated salmon, juicy tomatoes, and a hint of savoury seasoning, it’s a perfect balance of freshness and umami.
Ingredients
- 200g Salmon (sushi grade)
- 150g Tomato (seasonal please!)
- 3 tbsp Soy sauce
- 1 tsp grated ginger
- ½ Green Chilli (Jalapeno)
- 3 tbsp orange juice (squeezed from a fresh orange)
- 200g Short grain rice (sushi rice)
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- ½ Salt
- 2 tbsp furikake (optional)
- Avocado
- ½ Cucumber, dice
- 2 Spring onions, finely sliced
- 2 Egg Yolks
- 1 Avocado, thinly sliced
Step 1
Rinse the short-grain rice well under cold water.
Step 2
Place the rice in a pan with 200ml of water and bring to a boil. Once boiling, cover with a lid and cook on low heat for 10 minutes. Keep the lid on and let the rice steam for an additional 10 minutes.
Step 3
In the meantime, combine the rice vinegar and sugar, stirring until the sugar has dissolved. Then, add the salt.
Step 4
Once the rice is cooked, stir in the rice seasoning and furikake. Let it cool to room temperature, spreading it out on a plate to speed up the process.
Step 5
Cut the salmon into large chunks and roughly dice the tomato. Finely chop the jalapeño.
Step 6
Combine the salmon, tomato, ginger, jalapeño, soy sauce, and orange juice in a bowl.
Step 7
Serve the salmon mixture over the rice, then top with cucumber, avocado, and spring onions. Finish with an egg yolk on top and enjoy!