Salmon poke bowl from Geneviève Everell
Salmon poke bowl from Geneviève Everell

Preparation time 15 minutes

Total time: 15 minutes

Ingredients

  1. 125 mL( 1/2 cup) tamari sauce
  2. 30 mL (2 tbsp.) Sriracha sauce
  3. 15 mL (1 tbsp.) sesame seeds
  4. 300g (10 oz) tartare-grade salmon fillet, diced
  5. 30 mL (2 tbsp.) olive oil
  6. 500 mL (2 cups) cooked Calrose-type sushi rice
  7. 125 mL (1/2 cup) red cabbage sliced into thin strips
  8. 2 radishes, finely cubed
  9. 125 mL (1/2 cup) cooked edamame
  10. 125 mL (1/2 cup) cubed mango
  11. 1/4 English cucumber, sliced
  12. 15 mL (1 tbsp.) rice vinegar
  13. 2 mL (½ tsp.) salt
  14. 2 mL (½ tsp.) sugar
  15. 125 mL (½ cup) English cream (homemade or commercial)

  1. 105 mL (7 tbsp.) water

Directions

  1. In a small bowl, combine tamari sauce, Sriracha sauce, and sesame seeds. Set aside.

  2. In a large bowl, combine salmon, half the spicy tamari sauce, and olive oil.

  3. Arrange 250 mL (1 cup) of rice in the centre of two bowls.

  4. Place red cabbage, radish, salmon mixture, edamame, mango, and cucumber over the rice.

  5. Top with remaining spicy tamari sauce. Serve immediately.

Chef’s secret

To prepare sushi rice, you’ll need rice for sushi, rice vinegar, sugar, and salt. Find the complete recipe from Sushi à la Maison here.

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