Salmon Poke Rice Bowls
For the Rice:
2 cups Spekko Saman White rice
2 cups Water
2 tsp salt
¼ cup rice vinegar
3 Tbs Huletts castor sugar
For the poke:
8 Tbs soya sauce
2 Tbs Huletts brown sugar
1 red chilli, finely chopped
1 tsp grated ginger
1 lime, zested
2 tsp sesame oil
2 Tbs chopped fresh coriander
200g salmon fillet
1 small cucumber, sliced into ribbons using a peeler
2 avocados, sliced
Toasted Sesame seeds
Wash the rice in cold water to remove any excess starch.
Place the washed rice into a pot then add the 2 cups of water and salt, cover with a lid and place on high heat until boiling.
Reduce heat to medium, then simmer gently until the water is absorbed.
Remove from the heat and set aside for 10 minutes, with the lid on.
Mix together vinegar and castor sugar until dissolved, then fold into the rice and set aside to cool completely.
Mix together the soy, brown sugar, chilli, ginger, lime zest, sesame oil and coriander.
Cut the salmon into 1cm squares, then toss in the marinade and leave to sit for 5 minutes.
Spoon rice into bowls, then top with the salmon and cucumber ribbons, avocado and pickled ginger.
Sprinkle with the sesame seeds.