Hot smoked salmon Poke bowl

Hot smoked salmon Poke bowl
  • Serves 2
  • Prep Time: 5 mins
  • Cook Time: 15 mins


  • 1 pack Roast salmon portions or smoked salmon (cut into strips)
  • 100g Jasmine rice
  • 1 Avocado (peeled and stoned)
  • 100g Frozen edamame beans blanch and refresh
  • 2-3 Spring onions – thinly sliced
  • 2 tsp Toasted sesame seeds
  • ½ (or about 100g) Cucumber – ¼ length ways then sliced at an angle
  • Small bunch of fresh coriander sprigs
  • ½ Red chilli sliced into rings
  • 1 (25g) Lime – Juice
  • 1 tsp (15g) White miso
  • 2 tbsp (16g) Soy sauce
  • 2 tsp (18g) Honey
  • 1 tbsp (8g) Sesame oil
  • 1 small piece of Ginger (peeled and finely diced or grated)


  1. 1

    Place the Jasmine rice into a pan of boiling water and simmer for 10-12 minutes. transfer the rice to a sieve and run under cold water until the rice is cold. Drain well, place in a bowl and cling film. Refrigerate until needed.

  2. 2

    To make the dressing whisk together all the ingredients. Cling film and place in the fridge until needed

  3. 3

    Divide the rice into the base of two bowls

  4. 4

    Slice or dice the avocado into large pieces

  5. 5

    Divide the avocado, edamame beans, spring onions and cucumber between the two bowls

  6. 6

    Flake the Roast salmon portions and divide between the two bowls

  7. 7

    Remove the dressing from the fridge and drizzle over the dish

  8. 8

    Garnish the two bowls with sliced red chillies, sesame seeds and coriander sprig


A poke bowl (pronounced ‘poke-ay’) means ‘to cut or slice’ in Hawaiian and is the name given to a fish-based dish, typically accompanied by rice and colourful veggie toppings.

Chef’s tip:
For an alternative, replace the hot smoked salmon with smoked salmon. Just slice the smoked salmon into 10mm ribbons and add to the poke bowl.