DIY Salmon (or Trout) Poke Bowls

We love this recipe for a DIY poke bowl by Sam Linsell. She says: "You can use fresh salmon, trout, or tuna in this recipe. Make all the components in advance and then assemble just before serving. This is a great opportunity for people to DIY their own bowls. Season the cooked and cooled rice with the dressing, then season the fish with the fish dressing. Set both aside. Choose whatever selection of toppings you like."

Salmon (or trout) poke bowls


1 cup short-grain sushi rice (black or white)

a good pinch of dried wakame (seaweed) - optional

Rice dressing:

2 Tbsp rice wine vinegar

1 tsp salt

1 1/5 Tbsp sugar

Bowl toppings:

I fillet of salmon, trout or tuna – about 300 – 400gms (skinned and pin bones removed)

Fish dressing:

  • 1 Tbsp sesame oil
  • 1 tbsp honey
  • 2 Tbsp soy
  • 1 Tbsp toasted sesame seeds (black and white or one or the other)
  • 2 Tbsp finely chopped spring onions

½ – ¾ avocado cut into small pieces

½ cup cooked shelled edamame beans (optional)

Cucumber cut into small cubes

Pickled ginger slices

A sprinkle of Togarashi spice or furikake

Additional sesame seeds and spring onions to garnish (optional)

Kewpie mayonnaise (or wasabi kewpie)

Crispy fried onions

Chopped roasted cashew nuts (optional)

Lime wedges (optional)

Fresh coriander leaves (optional garnish)


Bring a medium pot of water to the boil – about 5 cups of water. Rinse the sushi rise about 3 times until the water runs clear. You can do this in a glass jar or over a sieve. Add this to the boiling water along with the dried wakame and boil for 10 minutes uncovered on high and then another 10 minutes on low (or cook according to the pack instructions).

Rinse under cold water to stop the cooking process.

To make the rice dressing put all the ingredients in a small pot and bring this to the boil. Stir until the sugar and salt have dissolved. Mix this with the cooled sushi rice and set aside

Cut your salmon into smallish cubes and add the sesame oil, soy, honey, seeds, and spring onions. Mix to combine. Check and adjust seasoning if necessary.

Divide your rice between two bowls. Top with the divided fish, avocado cubes, pickled ginger and any other garnishes you like.  Serve with additional soy on the side if necessary.

Dress your poke bowl with a drizzle of kewpie mayo (as much as you like) or alternatively make a wasabi mayo. Simply mix the desired quantity of wasabi paste with Kewpie mayonnaise and stir.

Serve with well-chilled glasses of 2019 La Motte MCC!


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