RECIPE / RALPH SCHELLING

Salmon poke bowl with citrus

This week’s healthy riff on the Hawaiian favourite rewards experimentation. Consider this a base onto which to pile flavours, spices and adornments galore but remember the ponzu for that citrusy yuzu kick. You could switch the salmon for tuna (as long as it’s sushi-grade and fresh). The sauce can be prepared in advance but make sure you grate the ginger fresh.

• Ingredients Rice: Serves 4
• 175g sushi rice
• 250ml water

• Ingredients Fish:
• 170g salmon (sushi-grade)
• 50g cucumber
• 1 tomato
• 40g spring onions
• Salt

• Ingredients Sauce:
• ¼ tsp fresh ginger grated
• 25ml ponzu (or soy sauce)
• 5g sugar
• 20ml rice vinegar
• 7.5ml mirin
• 7.5ml sesame oil

• Ingredients Toppings (optional):
• Diced avocado
• Edamame
• Nori strips
• Handful of fresh coriander
• A shake of black sesame seeds

• Method:
• 1. Sprinkle salmon fillet evenly with salt and leave to cure for 2 hours in the refrigerator to allow the fish to firm up.
• 2. Meanwhile, prepare the rice in a rice cooker or to packet instructions (remember to rinse the rice with water before cooking until it runs clear). Bring to the boil with 250ml water and simmer for 2 minutes. Turn off the cooker and let it rest in the pot for another 10 minutes. Leave to cool until lukewarm.
• 3. When the fish is ready, take it out of the fridge and rinse off the salt, dab dry and cut into 2cm square cubes. For the sauce, mix all the ingredients together thoroughly.
• 4. Finely chop the cucumber, tomatoes and spring onions and combine with salmon and sauce to marinate. Keep cool in the fridge if you’re not serving immediately.
• 5. When it comes to serving, add 5 tablespoons of rice to every 3 tablespoons of the salmon mixture, and mix. Top with the optional extras and enjoy.