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Sriracha salmon poke bowl

Name: Sriracha salmon poke bowl
Total time: 45 min
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; soy sauce 1 tbsp; toasted sesame oil 2 tsp; sriracha 1 tbsp; lime 1, juiced

45 minutes
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

By Adam Bush

March 17, 2020 at 3:53 pm

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.