Alex Luck//Hearst Owned

Smoked Salmon Poke Bowl

Name: Smoked Salmon Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 large cucumber; 2 tsp. rice vinegar; 2 tsp. caster sugar; 175 g sushi or short grain rice; 2 tbsp. rice vinegar; 1/2 tbsp. caster sugar; 2 hot smoked salmon fillets, around 200g, flaked; 150 g radishes, thinly sliced; 1 carrot, cut into matchsticks; 2 nori sheets, finely sliced; 2 tbsp. sliced pickled ginger; 2 tbsp. toasted sesame seeds

We’ve swapped traditional raw fish for smoked salmon in this midweek marvel.

By The GH Kitchen TeamPublished: 18 February 2021

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Other smoked fish, such as mackerel, would also work well. Leave out the nori if you aren't a fan.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

304

Ingredients

For The Pickled Cucumber

1 large cucumber
2 tsp. rice vinegar
2 tsp. caster sugar

For The Rice

175 g sushi or short grain rice
2 Tbsp. rice vinegar
1/2 Tbsp. caster sugar

To Serve

2 hot smoked salmon fillets, around 200g, flaked
150 g radishes, thinly sliced
1 carrot, cut into matchsticks
2 nori sheets, finely sliced
2 Tbsp. sliced pickled ginger
2 Tbsp. toasted sesame seeds

Directions

1 Make the pickled cucumber. Peel cucumber into ribbons, discarding the seedy core. Add to a bowl and mix in the vinegar and sugar. Set aside.
2 Prepare the rice. Wash well in a bowl of cold water, rubbing the grains together with the palms of your hands as if polishing them. Drain away any cloudy water and repeat (several times if necessary) until water remains clear. Put the rice in a medium pan and pour in water until it comes 1cm above the rice. Bring to the boil, stirring occasionally, then lower the heat to a simmer. Cover and cook for 8min, until the rice is tender. Take pan off heat and leave covered for 5min.
3 Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1tsp salt in a small pan to dissolve the sugar. Take off heat. Using a wooden spoon, transfer rice to a bowl, then gently mix in the vinegar seasoning.
4 To serve, divide rice between 4 bowls. Top with pickled cucumber, salmon, veg, nori, ginger and sesame seeds.

Per serving:

Calories: 304
Protein: 18g
Fat: 7g
Saturates: 1g
Carbs: 42g
Sugars: 6g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time