Name: Salmon poke bowls
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cups (400g) sushi rice; 2 tablespoons Praise Chilli & Lime Dressing; 1 medium (120g) carrot; 1 (130g) Lebanese cucumber; 100 grams smoked salmon; 150 grams snow peas, sliced lengthways; 2 green onions (green shallots), sliced thinly; 2 medium (500g) avocados, halved lengthways; 1/3 cup fresh coriander sprigs; 2 teaspoons sesame seeds, toasted; Praise Chilli & Lime Dressing, extra and lime wedges, to serve

Salmon poke bowls

Poke, pronounced POH-key, is a traditional Hawaiian dish of marinated raw fish and rice. For a time saver use smoked salmon and an easy dressing.

Ingredients

2 cups (400g) sushi rice

2 tablespoons Praise Chilli & Lime Dressing

1 medium (120g) carrot

1 (130g) Lebanese cucumber

100 grams smoked salmon

150 grams snow peas, sliced lengthways

2 green onions (green shallots), sliced thinly

2 medium (500g) avocados, halved lengthways

1/3 cup fresh coriander sprigs

2 teaspoons sesame seeds, toasted

Praise Chilli & Lime Dressing, extra and lime wedges, to serve

Method

1.Place rice in a sieve; rinse under cold running water until water runs clear. Place rice, 2 cups (500ml) water and 1 teaspoon salt in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and water is absorbed. Stand, covered, 10 minutes. Stir in dressing.

2.Meanwhile, cut carrot into long thin strips using a mandolin, spiraliser or julienne peeler. Peel cucumber lengthways into ribbons.

3.Divide rice evenly among 4 bowls. Top rice with smoked salmon, carrot, cucumber, snow peas and onion.

4.Slice avocado thinly, keeping slices in position. Fan avocado slices and form each half into a rose. Place avocado on rice in bowls. Top with coriander and sprinkle with seeds.

5.Drizzle with extra dressing; serve with lime wedges.

Serve with sriracha chilli sauce and japanese mayo, if liked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Kate Brown

Ingredients

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