8 tbsp soy sauce
4 tbsp sesame oil
4 tbsp water
4 tsp honey
4 tbsp spring onion
500 g sushi rice
5 tbsp rice vinegar
1 tsp salt
1 tsp sugar
500 g skinless salmon fillet
2 cucumbers, thinly sliced into ribbons
1 red Sweet Palermo, halved and finely chopped
1 yellow Sweet Palermo, halved and finely chopped
2 tbsp olive oil for frying
2 tbsp black sesame seeds
4 sprigs of coriander
1. Whisk together the soy sauce, sesame oil, water and honey to make a dressing. Chop the spring onion into very fine rings and mix into the dressing. Put to one side until you need it.
2. Put the sushi rice into a fine-mesh strainer and rinse it under the tap until the water runs clear. Then cook the rice according to the instructions on the packet.
3. In the meantime, heat the vinegar, salt and sugar together in a small pan until all the sugar has dissolved. This dressing is for the rice. After draining the rice, transfer it from the pan to a large bowl and stir in the dressing until it is evenly mixed. Allow the rice and dressing to cool down to room temperature.
4. Finely dice the salmon and halve the avocados, twisting the two halves apart. Insert the tip of a knife into the stone and remove it carefully. Hold the avocado halves in your hand and carefully slice the flesh into strips without cutting through the skin. Then use a spoon to remove the flesh. Wash the cucumber then slice it into long thin ribbons using a cheese slicer or mandoline slicer. Wash the Sweet Palermos, then halve and chop thinly. Fry in a little oil over a high heat.
5. Serve the rice in a bowl or deep plate and arrange the salmon and vegetables on top. Garnish with the sesame seeds and coriander and serve with the soy dressing on the side.
Tip: If you like a soy dressing with a bit more spice, add some Sriracha sauce or sprinkle the poke bowl with some chili flakes.