- 1 fillet of salmon/tuna
- pickled veg of your choice (I used red onion & cucumber)
- 120g jasmine rice
- 1 tbsp rice wine vinegar
- shredded carrot, red cabbage & green cabbage (about 1-2 tbsp of each)
- 1 spring onion
- sriracha mayo
- sesame seeds
PREP TIME: 20-25 mins. SERVES: 1
If you aren’t currently singing the Pokemon theme song in your head then I don’t think we can be friends… I do have a lil obsession with Poke Bowls, I think they’re amazing and whilst I do enjoy making them at home, I will never be ignorant enough to claim this is better than the real thing. That sushi rice just hits different…
First of, we wanna make the rice. There’s some really good ways of making at home sticky rice, but they’re all quite time consuming and the point of a fake away is that it shouldn’t require too much effort. So this is my version. It’s not quite as sticky but it’s pretty good for a quick alternative. Feel free to make proper sticky rice if you prefer though (recipe pending).
Put the rice in a pan and cover with cold water until about 1cm above the surface of the rice, add the rice wine vinegar. Cover with a lid, bring to a boil, turn down to a simmer and leave for 15 minutes. Turn off the heat and leave for another 5-10 mins undisturbed.
If you’re making your own pickles: finely slice them and put in to a jar, add 2 tsp of sugar & 4-5 tbsp of white wine vinegar. Shake and leave for at least 15 mins, or ideally overnight. They get softer & sweeter the longer you leave them.
Mix together the shredded vegetables. Dice the salmon/tuna in to even mixed chunks. Slice the spring onion.
Start with a base of the rice & shredded veg (you can also add anything else you want here). Top with the diced fish, and pickles. Other great things to add here are diced mango, avocado, seaweed. Add the sriracha mayo (you’re in charge of quantities here), finish with the spring onion & sesame seeds.