1. Coat the salmon in the sweet soy sauce.
2. Build bowls according to your plate shape, drizzle with dressing, scatter with sesame seeds and coriander and finish off with a squeeze of Kewpie mayonnaise on the salmon.
¼ cup tahini
2 tablespoons xylitol icing sugar (Woolworth’s)
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 tablespoons soy sauce
1-2 teaspoons wasabi paste
1 tablespoon honey
HAWAIIAN POKE (“po-kay”) is a mixture of island style flavours with Asian and sushi influences.
Introduced on my first summer course for this year-A taste of 2018-this was one of the most popular dishes ever served and I received regular SMS pictures from eager cooks, who served this nutritional bowl to their families with fabulous feedback. The flavours carry that same sushi-like addiction, making this bowl popular to serve on 2 or 3 consecutive evenings, especially as you can utilise leftovers, both raw and cooked.
Building your own Poke bowl is very flexible.
Choose a base: Black rice, sushi rice, brown rice, soba noodles or leafy greens like kale and red cabbage
Choose a protein: Cubed raw fish like tuna, salmon, cubed cooked tofu, cubed or sliced smoked chicken or grilled rump or cooked prawns
Choose a dressing: Use a base of ponzu, black bean, tahini, sriracha, soy, wasabi, mayo
Choose fresh fruit and or veg: Avocado, melon, onions, bean sprouts, edamame, radish, mango, carrots, peppers, pineapple, fresh herbs like coriander and mint
Choose texture: Nuts, seeds, spices, nori
Choose some heat: Wasabi, chillies, jalapenos
Choose a pickle: Ginger, mushrooms, red onions, carrots, cucumber, cauliflower (see a quick and easy pickled carrot recipe below, which can be adapted to pickle these)
The reason for the popularity of this dish was my dressing-one which was made up after just 4 tests. While Tahini is hardly Asian, the nuttiness adds a satay-like element and adds richness to the raw vegetables. Don’t even try this bowl without it.
Make these in advance and keep covered in the fridge.
2-3 Scottish salmon fillets, skin and grey film removed and cut into slices or cubes with a sharp knife
2 tablespoons toasted black or white or (a combination of both) sesame seeds
3-4 tablespoons “Indomex” sweet soy sauce ( do not use the Woolworth’s sweet soy sauce). This can also be reduced for a thicker and sweeter edge
1 packet (1/2 a box) Woolworth’s Black Elephant Thai rice. Cook with 2 cups water for about 25 minutes, add 2 tablespoons of rice vinegar and 2 tablespoons of caster sugar, then cool
½ to 1 cup cubed fresh pineapple or mango
6-8 tablespoons pickled ginger, sliced
2 large carrots julienned or grated
2 medium or small cucumbers, julienned
2 cups shredded red cabbage
Coriander and Kewpie Mayonnaise to garnish and serve