Fresh, flavourful and endlessly customisable, this colourful poke trio is served with a creamy, punchy mayo drizzle for the ultimate crowd-pleasing lunch
Ingredients
Cooking Instructions
Download PDFTo cook the sushi rice, rinse the rice under cold water until the water runs clear. Place in a saucepan with the water and bring to the boil. Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. In a small bowl, stir together 4 tbsp rice vinegar, 1 tsp sugar and ¼ tsp salt. Using a spatula, gently fold the mixture into the rice while still warm. Set aside to cool.
To make the mayo, combine the Hellmann’s mayonnaise, wasabi, pickled ginger brine, 1 tsp sesame oil and 1 tbsp rice vinegar in a small bowl. Whisk until smooth. Refrigerate until ready to serve.
To make the salmon bowl, thickly slice the salmon, thinly slice half a red onion and two spring onions. Using a vegetable peeler, make long ribbons from the carrot and a cucumber. Cube the avocado. Place a scoop of sushi rice into a bowl and top with the sliced salmon, avocado, red onion, cucumber ribbons, carrot ribbons, sprouts and spring onion. Sprinkle over the black sesame seeds.
To make the prawn bowl, cube the mango and thinly slice half a red onion and half a cucumber. Add a scoop of sushi rice to a bowl and top with the cooked prawns, mango, pickled ginger, sliced red onion and cucumber, crispy onions, nori and fresh coriander.
To make the tuna bowl, place the cubed tuna in a small bowl and toss with the hoisin sauce and 1 tsp sesame oil. Finely shred the red cabbage and slice half a cucumber and a spring onion. Place a scoop of sushi rice into a bowl and top with the marinated tuna, cabbage, cucumber, edamame and spring onion. Sprinkle over half a teaspoon of each black and white sesame seeds.
Drizzle the wasabi ginger mayo over all three bowls and serve immediately.
