Salmon Poke Bowl
A four-ingredient marinade, ten minutes of chopping, and fish that never meets heat at any point.
Why it works
Because nothing is cooked, the salmon must be sashimi-grade — sold specifically for eating raw, and frozen beforehand to kill parasites. Cutting it into 2 cm cubes rather than thin slices gives the soy and sesame more surface to cling to while leaving a centre that stays silky instead of curing firm.
Method
- Heat the rice pouches in the microwave for their 2 minutes, tip onto a wide plate, fork through the rice vinegar, sugar and salt, and spread it thin so it cools while you do everything else.
- Whisk the soy, sesame oil, vinegar, honey and ginger together in a mixing bowl.
- Add the salmon and half the spring onions and turn them gently through the marinade. Leave 10 minutes while you build the bowls — past 20 the surface goes pale and firm.
- Shred the cabbage and slice the cucumber, avocado and radishes on one board. Sit the soya beans in a sieve, pour boiling water over them, then run them cold.
- Divide the cooled rice between four bowls, set the vegetables and soya beans around the edge, then spoon the salmon and all its marinade into the middle.
- Finish with nori strips, sesame seeds, the rest of the spring onion and a lime wedge each.
For the toddler
Raw fish is not for toddlers, so cut a piece off the fillet before it goes into the marinade at step 3 and poach or pan-cook it through, then flake it into their bowl and feel for bones. The marinade is soy and honey in any case, and honey is not for a baby under one. Cut the cucumber into soft strips, squash the soya beans, and mash a little avocado alongside plain rice.
How the toddler notes workChef’s notes
No sashimi-grade fish, no problem. Use 500 g hot-smoked salmon or smoked trout, flaked into large pieces, or cold poached salmon. Halve the soy for either, as both are already salted.
Ask the fishmonger to skin the fillet and you save three minutes and a sharp knife.
A bowl of miso soup, and pickled ginger with cucumber steeped in rice vinegar and salt.
Eat the same day. Raw marinated fish does not keep.