Hawaii, loosely · Fish
Salmon Poke Bowl with Avocado and Edamame
A salmon poke bowl with avocado, edamame and roasted pumpkin over seasoned sushi rice — nothing is stirred together, everything sits in its own section. Most of it is assembly; the only thing that needs planning is the salmon, which marinates the night before.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
The night before
- Marinate the salmon. It is a recipe of its own on this site — Baked Salmon with Lemon Zest — and the marinade has to sit overnight.
On the day
- Heat the oven to 200 °C (400 °F). Cube the pumpkin, toss it with oil and whichever spices you like, and roast for about 25 minutes, until the edges catch. The salmon can go into the same oven for its last 20 minutes.
- Cook the sushi rice. While it is still warm, fold through the rice vinegar, sugar and salt, and leave it to cool a little — warm, not hot.
- Prepare the rest: peel the carrot into long ribbons, cut the cucumber into batons, slice the avocado, cook or thaw the edamame, slice the spring onions.
- Build the bowl. Rice first, then the salmon and each vegetable in its own section rather than stirred together. Scatter over the sesame seeds and spring onion.
- Add the sauce, a squeeze of lemon, and — if you like it — a little honey over the salmon.
Eat it straight away, while the rice is still faintly warm and everything laid over it is cold.
Watch it made
The video for this recipe is coming soon.