The bright orange tobiko adds a delicately smoky flavour and an interesting, crunchy texture. Piled onto the salmon, it also lends an impressive volcanic appearance to this fiery dish.
Serves: 4
What You’ll Need:
Base
- 240 g (8 1/2 oz/1 cup) short-grain brown rice
Salad
- 3 carrots, peeled
- 2 baby cucumbers
- 125 ml (4 fl oz/ 1/2 cup) tamari soy sauce
- 60 ml (2 fl oz/ 1/4 cup) dashi stock
- 60 g (2 oz/ 1/4 cup) sugar
- 125 ml (4 fl oz/1/2 cup) rice wine vinegar
Poke
- 2 large fresh salmon fillets (approx. 400 g/14 oz), skin removed and cut into 1.5 cm (1/2 inch) cubes
Marinade
- 75 g (3 oz/ cup) Spicy Mayo (page 80)
- 1/2 tbsp tobiko (flying fish roe)
- 2 tsp yuzu kosho chilli paste (this is fiery stuff, so add bit by bit until desired level of spiciness is achieved)
Garnish
- 2 green chillis, thinly sliced
- 2 tbsp Nori Furikake (page 93)
What To Do:
- Cook the rice as per the cooking instructions (page 25) and leave to cool.
- Use a julienne peeler to create long, thin strips from the carrots and cucumbers and transfer to a bowl. Whisk together the remaining ingredients to make a dressing then pour over the salad.
- Gently fold the salmon poke into the marinade ingredients and thoroughly coat.
- To assemble, start with a base of the brown rice, top with the salad and pile the fish on top. Garnish with green chillies and furikake.
- Try pimping with extra tobiko and a side of Pickled Cucumbers.
Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson (Hardie Grant, £12.99) Photography ©Matt Russell