Smoked Salmon & Black Rice Poke Bowl with Chilli Sauce
Author: 
Recipe type: Main Course
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
2016's new trend - a Hawaiian poke bowl recipe using black rice and smoked salmon for a quick and tasty lunch or supper. You can top it with homemade chilli sauce for extra oomph!
Ingredients
  • 160g black rice (Nerone)
  • 200g smoked salmon
  • 2 spring onion, finely sliced
  • 1 large or 2 small shallot
  • 1 tbs toasted sesame oil
  • 1 tsp brown rice vinegar
  • 1 tsp tamari soy sauce
  • 5g ginger, minced
  • 1 avocado, diced
  • 1 tbs sesame seeds
  • a few cherry tomatoes (mine are yellow British ones)
  • seaweed flakes {optional, I used Mara seaweed kombu flakes}
for the chilli sauce
  • 2 red chilli, deseeded
  • 8 red cherry tomatoes
  • 1 shallot, roughly chopped
  • 1 tbs olive oil
  • 1 tbs greek yoghurt or mayonnaise
  • ½ tsp sea salt
Instructions
  1. First rinse your rice then cook it according to type and packet instructions. Black rice cooks much like brown rice, it will take about 30-35 minutes.
  2. Next make up your chilli sauce by blending all the ingredients in a small processor or in the jug of an immersion blender, a large blender won't be able to work on this small amount of sauce. Transfer to a glass jar. It will keep in the fridge for 3 days.
  3. Meanwhile chop your salmon into bite-sized pieces and place in a bowl along with the spring onion and shallots. Then add the sesame oil, brown rice vinegar, tamari and ginger and stir well. If you are making the salmon way ahead of eating don't add the ginger yet as it will break down the fish too much. Just before serving stir through the diced avocado and sesame seeds.
  4. When your rice is cooked, drain and rinse well then pile into a bowl topping with all of the salmon and avocado mix. Pile it high, then add the cherry tomatoes to the bowl, and sprinkle with seaweed. Invite your guests to add their own chilli sauce. It packs quite a punch but really brings the dish together. You will have plenty of sauce left over.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/smoked-salmon-black-rice-poke-bowl/