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Recipe

A Bite To Eat With Alice: Salmon poke bowl with toasted sesame dressing

Prep time: 
25
Cook time: 
65
Skill level: 
Medium
Serves: 
4
A picture of a finished dish of a salmon poke bowl in a serving bowl on bench top finished with seeds and herbs

A salmon poke bowl is a flavourful, healthy meal for hot days. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Journalist, broadcaster and former host of ABC News Breakfast Lisa Millar joined Alice in the kitchen.

She brought in her favourite fish — salmon — and shared that her attempts to make poke bowls look nice have failed in the past.

Lisa asked for Alice's help to plate up something that looks — and tastes — great.

A picture of chopped salmon, avocado, radish, zucchini, beans and red cabbage on a chopping board.

It includes plenty of fresh, crunchy and bright ingredients. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Salmon poke bowl with toasted sesame dressing

Prep time: 
25
Cook time: 
65
Skill level: 
Medium
Serves: 
4

Ingredients

 

Daikon & Carrot pickle 

 

Dressing 

 

 

Method

  1. To cook the rice, place the rice along with 4 cups of cold water into a medium saucepan. Bring to the boil, pop a lid on and turn the heat down to low. Simmer away for 40 minutes until all water is absorbed. Turn off the heat, leave the lid on and let it steam for another 10 minutes.
  2. For the carrot and daikon pickle, place the prepared carrot and daikon into a medium non reactive bowl. Place the remaining pickle ingredients into a small stainless-steel pot, place onto a high heat, stir to dissolve and gently boil for 5 minutes. Pour the hot pickling liquid over the carrot and daikon and let sit until needed. These could also be made a week in advance and live in a clean jar or container in the fridge. 
  3. To make the sesame dressing, place a medium sized frypan onto a low to medium heat. Once the pan is hot, add in the sesame seeds and they should start toasting straight up. Keep them in there until they're really golden brown with some being close to burnt. You want this colour for the depth of flavour. In a food processor or with a stick blender, blend all the dressing ingredients together for 2 minutes. You want the sesame seeds to break up which will help thicken the dressing. Taste and adjust. 
  4. Once the rice is ready, spread between 4 bowls and decorate with the remainder of the ingredients, including your carrot and daikon pickle, salmon and Japanese ginger. At the end drizzle over the sesame dressing, some of the reserved pickling liquid and furikake.  
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