Try this easy salmon poke bowl, then check out more salmon recipes such as our sesame-crusted salmon with sriracha-glazed veg.
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
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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.
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Step 2
Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions.
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Step 3
Whisk together the dressing ingredients.
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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.
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Step 5
Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.
Take a look at more of our salmon recipes...

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