Flame-Torched Marinated Salmon Poke Bowls
Serves 4
Prep: 15 minutes
Cooking: 15 minutes
Poke bowls are a medley of freshness and flavour. Our salmon takes centre stage in these bowls, receiving a quick marinade and torching just before hitting the table—making them a delicious way to savour our superior King salmon.
Feel free to serve this raw and un-torched!
Ingredients:
- 400g fresh Akaroa salmon fillets, cut into cubes
- 1 ½ cups short grain rice, rinsed
- 1 tbsp white rice vinegar
- 1 tsp caster sugar
- 1 tbsp dried wakame flakes, soaked overnight in water (can substitute with shredded nori sheets)
- 1 cucumber, diced
- 1 avocado, diced
- 5 radishes, thinly sliced
- 1 carrot, shredded
- ¼ red cabbage, thinly shredded
- 1 mango, diced
- Kewpie mayonnaise
Salmon Marinade:
- 2 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½-1 tsp wasabi paste (depending on spice preference)
- 1 tbsp pickled ginger, finely chopped, plus extra to serve
- 1 green spring onion, thinly sliced
Method:
- To prepare the rice, place rinsed rice in a saucepan with 2 cups (500ml) water and bring to the boil. Cover with a tight-fitting lid, reduce heat to low, and cook for 12 minutes or until liquid has been absorbed. Remove from heat and let it rest for 5 minutes. Stir in vinegar and sugar with a fork to season and combine.
- Prepare all the accompanying vegetables and fruit.
- When ready to serve, combine marinade ingredients in a large bowl. Add salmon and chill for 5 minutes to marinate.
- Divide cooked rice between bowls and top with prepared vegetables, mango, and seaweed. Arrange marinated salmon in the centre of each bowl, reserving any remaining marinade and drizzle with Kewpie mayonnaise.
- Use a flame torch to lightly torch the top of the salmon and Kewpie mayonnaise.
- Serve immediately with pickled ginger and any remaining marinade as a dipping sauce alongside.
