This traditional Hawaiian dish, pronounced ‘poke-ay’ is a mixture of marinated salmon, avocado, rice and crunchy veg that will make a delicious lunch and leave any dinner guests bowled over. Pun intended!
- 225g short grain rice
- 1/2 cucumber
- 1 carrot
- 2 tbsp brown rice vinegar
- 1/2 avocado, sliced
- 2 tbsp arame seaweed, soaked in cold water for 15 minutes
- 1 tsp chilli flakes
For the salmon marinade:
- 1 tbsp black sesame seeds
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 lemon, juiced
- 1 green chilli, chopped
- 200g fillet salmon
- 1/2 avocado, cubed
- Begin by soaking your rice in cold water for 5 minutes, then rinse to remove any excess starch. Add to a lidded saucepan with 350ml of water and bring to the boil, then cover with the lid and turn the heat way down. Allow to cook for 15 minutes, then remove from the heat.
- Whilst your rice is cooking, make the marinade by firstly toasting the sesame seeds in a dry pan until fragrant. Tip into a bowl along with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Chop the salmon into 1cm cubes, then toss in the dressing along with the cubed avocado.
- Slice the cucumber finely and, using a potato peeler, shave the carrot into thin ribbons.
- Remove the lid from the rice and sprinkle over the rice vinegar. Fluff up with a fork, then spoon into bowls. Top with the cucumber, carrot, sliced avocado, arame and the salmon mixture. Give everything its own space on top of the rice, then finish with a scattering of chilli flakes.
Image source: vitali pechkurou via Getty images.