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Ingredients

1 1/2 cups sushi rice
2 teaspoons white sugar
1/4 cup rice wine vinegar
1/4 cup salt-reduced soy sauce
1 teaspoon S&B Wasabi Paste
2 teaspoons honey
300g sashimi-grade salmon, cut into 2cm cubes
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted
1 large avocado, thinly sliced
1 Lebanese cucumber, very thinly sliced
2 cups shredded red cabbage
Sliced red chilli, to serve
Lime wedges, to serve

Method

Step 1 Cook rice following packet directions. Spread over a baking tray. Cool for 5 minutes. Combine sugar and 1/2 the vinegar in a bowl. Drizzle over rice. Using a spatula, lift and turn rice until combined. Cool for 20 minutes.
Step 2 Meanwhile, combine soy sauce, wasabi, honey and remaining vinegar in a large ceramic bowl, stirring until honey dissolves. Add salmon. Gently toss to coat. Cover with plastic wrap. Refrigerate for 15 minutes, tossing halfway.
Step 3 Add onion and sesame seeds to salmon. Toss to combine. Divide rice among bowls. Top with salmon mixture, avocado, cucumber and cabbage. Serve with chilli and lime.

Hawaiian salmon poke bowl

How to make Hawaiian salmon poke bowl

Ingredients

Method