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Hot Smoked Salmon Poke Bowls

Prep Time:

10-20 minutes

Cook Time:

5 minutes


2 servings



About the Recipe

Quick and easy, these hot smoked salmon poke bowls are versatile, fresh, and ready in minutes. Take the stress out of your weeknight meal and give this recipe a go this week using some of our great New Zealand Smoked Salmon.


Smoked fish Ingredients

10 Knots Smoked Salmon approx 200g


1 cup of rice (short grain sushi rice, or long grain)


Cucumber, slice in rounds or julienne

Edamame beans, boiled from from frozen to packet instructions

Avocado, sliced

Red onion (thinly sliced and pickled, see below)


Red chilli (thinly sliced)

Black sesame seeds

Quick pickled red onion:

4 tbsp Mirin

4 tbsp Rice Vinegar (or substitute white vinegar

½ teaspoon salt

1 teaspoon white sugar


Step 1

First, finely slice your red onion, and in a small bowl or container add the pickling ingredients and mix. Leave for 10-20 mins then cook rice to packet instructions.

Step 2

While onion is pickling and rice is cooking, prepare the rest of your ingredients ready for serving. The only item which will need cooking is the edamame beans, cooked for couple of minutes in boiling water

Place the salmon into a frying pan on a medium heat to crisp the skin and heat through.

Step 3

When all ingredients are cooked and ready to serve, spoon rice in a deep bowl, divide the salmon in two servings and place on top of the rice, and assemble the rest of the ingredients on top of the rice. Garnish with the black sesame seeds and chilli, and whatever sauces you like (japanese kewpie mayo is great) and serve

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