Sriracha salmon poke bowl

Sriracha salmon poke bowl

  • serves 2
  • Easy

Can dinner get any more colourful than this? Match salmon, red pepper and sushi rice with a dressing made from soy sauce, toasted sesame oil, sriracha and lime juice

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Ingredients

  • sushi rice 120g, rinsed and drained
  • rice vinegar 2 tsp
  • caster sugar a pinch
  • sugar snap peas a handful, sliced lengthways
  • red pepper 1, sliced
  • carrot 1, peeled into ribbons or shredded
  • spring onions 2, thinly sliced at an angle
  • vegetable oil 2 tsp
  • skinless salmon fillet 200g, diced into 3cm pieces
  • sesame seeds 1 tsp, toasted

DRESSING

  • soy sauce 1 tbsp
  • toasted sesame oil 2 tsp
  • sriracha 1 tbsp
  • lime 1, juiced

Method

  • Step 1

    Cook the sushi rice following pack instructions, tip onto a plate, spoon over the rice vinegar and sprinkle over the sugar and a little salt. Mix then leave to cool completely.

  • Step 2

    Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions.

  • Step 3

    Whisk together the dressing ingredients.

  • Step 4

    Heat a non-stick frying pan to hot and cook the salmon cubes for 1 minute on each side, turning so they get browned all over but still remain slightly undercooked. Gently spoon into the dressing bowl and toss.

  • Step 5

    Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.

Head here for more salmon recipes

Lime Salmon Recipe With Salsa Greens

Nutritional Information

  • Kcals 508
  • Fat 18.1g
  • Saturates 3.1g
  • Carbs 59.1g
  • Sugars 12.7g
  • Fibre 4.1g
  • Protein 25.2g
  • Salt 1.8g
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