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Salmon Poke Bowl
Essential Cuisine

Recipe Inspiration

Salmon Poke Bowl

Salmon Poke Bowl
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


Sushi rice

450g Riso Gallo Sustainable Carnaroli rice

120ml rice vinegar

45g sugar

15g salt


Salmon and garnish

500g salmon, skinned & cut into medium dice

25g Essential Cuisine Peanut Free Satay Seasoning

5g dried ground seaweed

150g carrots, peeled & cut into julienne

30g rice vinegar

30g sugar

30g water

8g Essential Cuisine Peanut Free Satay Seasoning

150g edamame beans

100g red cabbage, very finely sliced & marinated with 5ml olive oil

100g spring onion, finely sliced

100g radish, finely sliced


1. In a small saucepan over a high heat, add 30g of rice vinegar, water, sugar and Essential Cuisine Peanut Free Satay Seasoning. Bring to the boil, cooking until the sugar has dissolved. Remove from the heat, add the carrots and leave to pickle until needed.

2. In a preheated oven at 200c. Place a tray in & get really hot. Remove from the oven and place the Essential Cuisine Peanut Free Satay Seasoning on, stir around to tray to cook out the seasoning. Place in a medium bowl with the salmon and seaweed. Leave until needed.

3. Wash the Riso Gallo Sustainable Carnaroli rice for 4 minutes, place in a pan with 540ml water. Leave to stand for 30 minutes, then bring to the boil, put a lid on, reduce to a simmer for 8-9 minutes. Remove from the heat and leave to stand for 5 minutes. Place the vinegar, sugar and salt in a small saucepan over a high heat, until the sugar has dissolved. Now pour over the rice and leave to cool completely.

4. Arrange the rice in 10 serving bowls, then the rest of the ingredients and serve.

This recipe features...

Peanut Free Satay Style Seasoning

Peanut Free Satay Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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