Nadiya's salmon poke bowls recipe
 Trendy poke bowls have all the deliciousness of sushi but in a bowl, which means there’s more of it! With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours. Each serving provides 784 kcal, 26g protein, 106g carbohydrate (of which 8.1g sugars), 27g fat (of which 5.1g saturates), 5.3g fibre and 2.5g salt. 500g/1lb 2oz sushi rice or sticky rice2 tbsp apple cider vinegar1 tsp salt2 tsp sugar 500g/1lb 2oz sushi rice or sticky rice 2 tbsp apple cider vinegar 1 tsp salt 2 tsp sugar 25g/1oz mayonnaise1 tbsp soy sauce1 tsp sesame oil½ tsp fish sauce1 tbsp sriracha sauce1 lemon, juice only1 tsp black pepper 25g/1oz mayonnaise 1 tbsp soy sauce 1 tsp sesame oil ½ tsp fish sauce 1 tbsp sriracha sauce 1 lemon, juice only 1 tsp black pepper 2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)4 tbsp pickled red cabbage1 large carrot, gratedlarge handful of salted peanuts, roughly chopped2 spring onions, slicedsesame seedsnori sheets, snipped into stripssprinkling of black pepper 2 sushi grade 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 sprinkling of black pepper Method 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).Meanwhile gather together everything you need to finish off the bowl.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.Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.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. 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). 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). Meanwhile gather together everything you need to finish off the bowl. Meanwhile gather together everything you need to finish off the bowl. 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. 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. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. 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. 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. Recipe tips The sauce here also makes a great marinade for chicken wings, pour over 1kg/2lb 4oz chicken wings and mix well to coat. Pop the wings into a freezer bag and leave for another day. To use, defrost fully and bake at 220C/200C Fan/Gas 7 for 40 minutes, turning halfway.