Japanese-Inspired Salmon Poke Bowl with Radish

Name: Japanese-Inspired Salmon Poke Bowl with Radish
Prep time: 180 min
Total time: 180 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 300 g Sushi rice; 360 ml Water; 3 tbsp Rice vinegar; 1 tbsp Sugar; 1 tsp Salt; 350 g Fresh salmon, sashimi grade; 3 tbsp Poke sauce or light soy dressing; 1 Avocado; 6 Radishes; 1/2 Cucumber; 100 g Sugar snap peas; 2 tsp Black sesame seeds; 1 small handful Fresh coriander

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A bright bowl with marinated salmon, crisp radishes, avocado and sesame feels fresh and polished without becoming fussy.

Serves: 4 people

Preparation time: 180 min

Ingredients

Sushi rice – 300 g
Water – 360 ml
Rice vinegar – 3 tbsp
Sugar – 1 tbsp
Salt – 1 tsp
Fresh salmon, sashimi grade – 350 g
Poke sauce or light soy dressing – 3 tbsp
Avocado – 1
Radishes – 6
Cucumber – 1/2
Sugar snap peas – 100 g
Black sesame seeds – 2 tsp
Fresh coriander – 1 small handful

Method

STEP 1
Cook the rice and season it with rice vinegar, sugar and salt while still warm. Spread it out briefly so it cools to that pleasant just-lukewarm stage that works best in a poke bowl.
STEP 2
Cut the salmon into even cubes and toss it with the poke sauce. Let it sit in the fridge while you prepare the vegetables, but do not leave it too long or the texture will tighten up.
STEP 3
Slice the radishes and cucumber very thinly and trim the sugar snaps. Halve or slice the avocado just before serving so it keeps its colour.
STEP 4
Build the bowls in sections: rice first, then salmon, avocado, radish, cucumber and sugar snaps. That clean layout gives the bowl the neat look people expect from this style.
STEP 5
Scatter over black sesame and coriander right before serving.