Okay, are we are ready for some poke? When it looks this good, how could we say no?   

What You’ll Need:

• 200g of Sushi rice
• 2 tsp of rice wine vinegar
• 2 Salmon fillets
• Sliced radish
• 1 Avocado, sliced
• 180g Red cabbage
• Half a cucumber, thinly sliced
• 160g Edamame beans
• 1 Chilli, finely sliced
• Coriander
• Chilli sauce
• 1 lime
• black sesame seeds

What To Do:

• Place the salmon in the oven for 20 mins. Once cooked through, remove and set aside
• Meanwhile, put your rice in a bowl and cover with cold water. Massage with hands to remove the starch, then drain and place in a saucepan. Cover with cold water and cook on a medium heat for 10 mins, placing a lid on the pan.
• Remove the rice from the heat and leave to steam with the lid on for another 15 mins, then add in the rice wine vinegar.
• Begin to assemble the poke bowls by adding a mound of rice into two bowls, and then place a salmon fillet on top of each. Top each with half an avocado, sliced cucumber, sliced radishes, red cabbage, a handful of edamame beans and sliced chilli.
• Drizzle chilli sauce over the top of the fillet and sprinkle black sesame seeds over everything. Finish with a little coriander, for garnish.

Recipe courtesy of The Saucy Fish Co., using their Salmon with Chilli, Lime and Ginger Dressing – available in the freezer aisle of Tesco and Sainsbury’s. For more info visit: www.thesaucyfishco.com