What do you love best about poke bowls? Is it the vibrant colours, the balance of flavours and textures, or how easy they are to put together? It's all of the above for us, and this salmon dish just proves the point – it's beautiful, delicious and ready in half an hour!
water (for the rice)
rice wine vinegar (or white wine vinegar)
water (for the onion)
sesame oil (or oil)(ContainsSesame)
soy sauce (or gluten free tamari soy sauce)(ContainsSoya, Gluten)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! Season with salt and pepper.
While the rice is cooking, thinly slice the red onion (see ingredients list). Combine the onion, rice wine vinegar (3 tbs for 2 people / 6 tbs for 4 people), the water (for the onion), a generous pinch of salt and a generous pinch of sugar in a small bowl. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
While the onion is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the cucumber.
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and remaining rice wine vinegar (1 tsp for 2 people / 2 tsp for 4 people). Mix well and set aside. TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, then add a splash of water and cook until tender, 2-3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season with salt and pepper. Add to the pan, skin-side down, and cook until just cooked through, 2-4 minutes (depending on thickness). TIP: Cook times will vary depending on thickness.
Drain the pickled onion. Divide the rice between bowls and top with the salmon, carrot, Asian greens and cucumber. Stir the sesame dressing until well combined and spoon over the bowls. Garnish with the crushed peanuts and pickled onion.