You will need the best-quality salmon to make this Hawaiian-style poke bowl. Buy the frozen sort and defrost in the fridge before using it.
SERVES 4
PREP 15 MINUTES
COOK 4 MINUTES
400g (14oz) wild salmon fillets, skinned and cubed
1 bunch of spring onions (scallions), thinly sliced
1 tbsp sesame oil
2 tbsp tamari or soy sauce
250g (9oz) halloumi
340g (12oz/scant 2 cups) cooked brown rice (still warm)
100g (4oz) wild rocket (arugula)
2 avocados, peeled, stoned and sliced
juice of 1 lime
a handful of coriander (cilantro), chopped
2 sheets nori, thinly sliced
Sriracha, for drizzling
Put the salmon in a bowl with the spring onions, sesame oil and tamari or soy sauce. Stir until the salmon and onions are well coated.
Cut the halloumi into fingers and dry-fry in a hot griddle pan set over a medium heat for 2–3 minutes each side until any liquid has been released and evaporated and the halloumi is golden brown and crispy on the outside and softened inside.
Mix the warm rice and rocket (arugula) together and divide among four shallow serving bowls. Add the salmon, avocado and halloumi. Sprinkle with lime juice and coriander and arrange the nori on top. Serve drizzled with Sriracha.
VARIATIONS
• Use sushi-grade tuna instead of salmon.
• Use a different hot sauce or sprinkle with chilli flakes.