Serves 2-3 as main courses or 4-5 as appetisers
For the rice:
250g sushi rice
3 tbs rice vinegar
2 tbs sugar
1 tsp salt
For the poke:
4 tsp soy sauce
2 tsp toasted sesame oil
Juice of 1/2 lemon
2 tsp sesame seeds
300g sushi-grade, skinless salmon (approximately two fillets)
1/2 sweet white onion, diced
1 red chilli, finely sliced
250g shelled, cooked edamame (defrosted if frozen)
1/4 cucumber, very finely sliced
2 scallions (green parts only), finely sliced
1 avocado, cubed
Sriracha mayonnaise, to taste*
First, prepare the sushi rice: rinse the rice under running water for approximately one minute, or until the water runs clear. Add the rinsed rice to a lidded saucepan with 330ml water and bring to a boil. As soon as the rice has begun to boil, put the lid on and turn the heat down to low. Simmer for 10 minutes. After 10 minutes, remove the saucepan from the heat - keep the lid on - and let sit for 30 minutes.
While the rice is resting, mix together the soy sauce, sesame oil, lemon juice and sesame seeds in a medium-sized bowl.
Prep your salmon fillets by cutting them into large, approximately 4cm cubes. Add to the bowl containing the soy sauce mixture along with the white onion and chilli. Stir, until the salmon pieces are well coated in the mixture, and leave for 5-10 minutes.
Once the rice has rested for 30 minutes, remove the lid and season with the rice vinegar, sugar, and salt, mixing gently. Portion the rice out on the plates and divide the marinated salmon mix between them. Divide edamame, cucumber, scallions and avocado between each plate, arranging haphazardly. Finally, top with a few dollops of Sriracha mayonnaise. Serve immediately.
*Bottled Sriracha mayonnaise is sold at many Asian grocery stores. If you can’t find it, though, it’s easy enough to make your own mixture if you have some Sriracha sauce to hand.
Claire M. Bullen is a professional food and travel writer, a beerhound and all-around lover of tasty things. When she's not cracking open a cold one, she's probably cooking up roasted lamb with hummus. Or chicken laksa. Or pumpkin bread. You can follow her at @clairembullen. And swing over to the shop or the online store for Hitachino Nest White Ale - and pick up some Huy Fong Sriracha Sauce while you're at it..