Avocado and salmon poke bowl recipe
Looking for a fun, tasty way to get your daily dose of greens? Try this Hawaiian-inspired avocado and salmon poke bowl recipe, created by Julien Zaal and Ron Simpson, the founders of The Avocado Show restaurant chain. Not your usual lunchtime fare, the 'bowl' itself is made from interweaving slices of avocado, while the whole thing is sprinked with edible flowers – so it's perfect for a special occasion.
The salmon is marinated in a zingy mixture of sushi vinegar, soy sauce, sesame oil and olive oil, with chilli flakes adding a touch of heat.
You can buy the furikake seasoning (a blend of horseradish, bonito flakes, sesame seeds, seaweed and dried vegetables) from larger supermarkets.
Ingredients
- 50 g sushi rice
- 50 g salmon, sashimi quality
- 1 avocado
- 2 tbsp edamame beans
- 2 tbsp tobiko fish roe
- 2 tbsp wakame seaweed salad
- 1 tbsp furikake (a dry Japanese seasoning that includes horseradish, bonito flakes, sesame seeds, seaweed and dried vegetables)
- 1 handful of edible flowers
- 1 handful of daikon cress
- 1 drizzle of soy sauce, to serve
- 1.8 oz sushi rice
- 1.8 oz salmon, sashimi quality
- 1 avocado
- 2 tbsp edamame beans
- 2 tbsp tobiko fish roe
- 2 tbsp wakame seaweed salad
- 1 tbsp furikake (a dry Japanese seasoning that includes horseradish, bonito flakes, sesame seeds, seaweed and dried vegetables)
- 1 handful of edible flowers
- 1 handful of daikon cress
- 1 drizzle of soy sauce, to serve
- 1.8 oz sushi rice
- 1.8 oz salmon, sashimi quality
- 1 avocado
- 2 tbsp edamame beans
- 2 tbsp tobiko fish roe
- 2 tbsp wakame seaweed salad
- 1 tbsp furikake (a dry Japanese seasoning that includes horseradish, bonito flakes, sesame seeds, seaweed and dried vegetables)
- 1 handful of edible flowers
- 1 handful of daikon cress
- 1 drizzle of soy sauce, to serve
- 0.5 tsp sushi vinegar
- 0.5 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 sprinkle of chilli flakes, to taste
- 0.5 tsp sushi vinegar
- 0.5 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 sprinkle of chilli flakes, to taste
- 0.5 tsp sushi vinegar
- 0.5 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 sprinkle of chilli flakes, to taste
Details
- Cuisine: Hawaiian-inspired
- Recipe Type: Poke bowl
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 1
Step-by-step
- Cook the sushi rice according to the instructions on the packet.
- Mix together all the ingredients for the salmon marinade. Cut the salmon into small cubes and add them to the marinade. Mix well to make sure all the salmon is coated.
- Made an avocado 'bowl'. First, cut the avocado in half lengthwise, and remove the pit and the peel. Place the avocado halves on your cutting board with the rounded sides up, and remove a small piece from both ends of each half. Rub one half of the avocado with sushi vinegar and place on your cutting board with the rounded side up. Cut the avocado crosswise into very thin slices. Arrange the slices (overlapping them a bit) into a long row, and form into a circle (around 12cm/5in in diameter) to make a bowl.
- Use a spatula to move your bowl from the cutting board to a plate
- Fill the avocado bowl with sushi rice. Press the rice down firmly with the back of a wet spoon.
- On top of this, arrange the following ingredients: fill one quarter with salmon, one quarter with edamame beans, one quarter with tobiko fish roe, and one quarter with wakame salad. Sprinkle the furikake over the salmon, and arrange the flowers on top of the edamame. Place the cress in the middle of the poke bowl, and serve with soy sauce on the side.
Recipe extracted from The Avocado Show by Julien Zaal and Ron Simpson (published by Pavilion Books, £11.95). Photography by The Avocado Show.
For your chance to win a copy of The Avocado Show, enter the competition on our Facebook page.
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