Chef’s note: Poké bowls are Hawaiian raw fish dishes that have roots in Japanese cuisine. Usually served on sushi rice, poké is very versatile. You can substitute salmon for any sashimi-grade fish, and use whatever combination of rice, vegetables and seeds you enjoy. South Sailor lightly cure their fish in a salt and sugar mix to bring texture and seasoning to the fish.
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For the ponzu sauce – mix the soy, mirin, rice vinegar, lemon juice and bonito flakes together in a saucepan. Bring to the boil, then remove from the heat and infuse for 1 hour. In a mixing bowl, combine thoroughly with the remaining ingredients.
To cook the rice – place the sushi rice in a saucepan and cover with the water. Bring to a boil, cover with a tight-fitting lid and cook on a low heat for 13-15 minutes. Stand with the lid on for 5 minutes, then fluff with a fork. Spread on a tray and leave to cool. Mix through the rice seasoning and refrigerate.
To serve – dice the salmon and marinate in the ponzu sauce for 2 minutes. Scoop some rice into each bowl, then top with salmon and thinly sliced vegetables. Finish with nori, fried shallots, sesame seeds and Korean chilli powder.
500g sushi rice
400ml water
80ml sushi rice seasoning
600g sashimi-grade salmon, skinned & pin-boned
ponzu sauce
50ml soy sauce
25ml mirin
50ml rice vinegar
20ml lemon juice
2 tsp bonito flakes
2 tbsp sesame oil
1 tbsp Sriracha sauce
1 tbsp mirin
½ daikon radish, finely grated
½ Spanish onion, finely grated
1 clove garlic, finely grated
to serve
½ daikon radish, julienned
2 red capsicums, julienned
1 bunch red radish, finely sliced
2 spring onions, finely sliced
½ Lebanese cucumber, sliced into ribbons
1 nori sheet, sliced into ribbons
1 punnet beach bananas
toasted sesame seeds
fried shallots
Korean chilli powder