Smoked Salmon Poke Bowl with Citrus Sweet Chilli Sauce

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Again, my kids are fiends for a rice bowl. According to the teens, it’s all about the aesthetics when building a poke bowl. If you’re planning to make the Onigirazu in this packed lunch series, then cook extra sushi rice so you can throw together a poke bowl for another lunch later in the week. (Cooked sushi rice will keep in the fridge for 3–4 days, though it's best used on day 1 or 2.)

I’ve used smoked salmon for this poke bowl, as it’s one of my middle daughter Ivy’s favourite ingredients. You can use tofu, cooked chicken, hard-boiled eggs — whatever you prefer, to be honest. The diced mango adds a juicy, sweet hit alongside the citrus zest and juice.

It takes a little more time than making a sandwich, but it’s absolutely worth it — especially if you’re 15 years old and want your lunchbox to be the envy of your friends. A small, slim ice brick in the insulated lunchbox will keep the rice nicely chilled.

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INGREDIENTS

Serves: 2

For the rice:
250g sushi rice (or short-grain white rice)
2 tbsp rice vinegar or cider vinegar
1 tsp sugar
Salt and pepper to taste

For the topping;
100g smoked salmon, cut into strips
1 small avocado, sliced
60g edamame beans
2 spring onions, thinly sliced
60g peeled and diced mango
60g coarsely grated radish or carrot
Small handful of baby spinach, raw or wilted

1 tsp sesame seeds (black or white)

For the citrus sweet chilli sauce:
2 tbsp sweet chilli sauce
1 tbsp soy sauce
Finely grated zest and juice of ½ lime
Finely grated zest and juice of ½ small orange

METHOD

1. Cook the sushi rice according to the packet instructions, then drain well and dress with the rice vinegar, sugar, and salt to taste and let it cool to room temperature

2. Mix together all the citrus sweet chilli sauce ingredients in a bowl

3. Divide the rice between two bowls

4. Arrange the topping ingredients over and around the rice and sprinkle with sesame seeds

5. Drizzle with the sauce

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