Hawaiian Poke Bowl

Serves: 2

Difficulty: Easy

Poke (pronounced POH-keh) bowls are a Hawaiian tradition and are the ultimate in assembly job dishes. They are often made with raw fish such as tuna or salmon, but we’ve kept to cooked fish as it's hard to get sushi-grade fish right now. A one-bowl wonder that counts for an amazing four of your five a day!

This recipe is from Nadiya Hussain, our favourite Bake Off winner and wonderful cook.

For the rice

500g/1lb 2oz sushi rice or sticky rice

2 tbsp apple cider vinegar

1 tsp salt

2 tsp sugar

For the sauce

25g/1oz mayonnaise

3 tsp soy sauce

1 tsp sesame oil

½ tsp fish sauce

1 tbsp Sriracha sauce

1 lemon, juice only

1 tsp black pepper

To finish

2 skinless salmon fillets (about 200g/7oz total), cut into cubes

2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)

4 tbsp pickled red cabbage

1 large carrot, grated

large handful of salted peanuts, roughly chopped

2 spring onions, sliced

sesame seeds

nori sheets, snipped into strips (optional)

sprinkling of black pepper

1. Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).
2. Gently fry your salmon chunks in a little oil or butter, this should take around 5 minutes to make sure they are cooked through. Make sure you turn them over during cooking but be careful not to break up the salmon.
3. Meanwhile gather together everything you need to finish off the bowl.
4. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, Sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.
5. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.
6. Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve.