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Honey & Sesame Salmon Poke Bowl

Honey & Sesame Salmon Poke Bowl

Prep: 25 mins

Cook: 15 mins


Easy -





For the salmon –

  • 4 x 125g fresh salmon fillets
  • 1 tbsp olive oil
  • 100ml light soy sauce
  • Juice of 1 lime
  • 2 tbsp honey
  • ½ tsp ground ginger
  • 1 tsp sesame seeds
  • ¼ tsp chilli flakes

For the bowls –

  • 2 cups of cooked sushi rice
  • 2 medium ripe avocados, diced
  • ½ cup red onion, finely sliced
  • 1 cucumber, spiralised
  • 3 large carrots, sliced in ribbons
  • 8 radishes, finely sliced
  • 200g edamame beans
  • A bunch of spring onions, finely chopped
  • Soy sauce & sesame seeds for serving


Heat up 1 tbsp olive oil in the 24cm Frying Pan. Season the salmon fillets with salt & pepper and fry them skin side up for 5 minutes on medium heat.

Whilst the salmon is frying, in a small bowl mix soy sauce, lime juice using the Citrus Press, honey, ginger, sesame seeds and chilli flakes and use the Easy Clean Whisk to mix everything together.

Gently turn the salmon fillets with the Easy Lift Turner and cook for another 5 minutes. Turn the heat to high and pour the sauce over the fish. Simmer for a couple of minutes, spooning the sauce over the salmon. The mixture should start to thicken and become syrup like. Take the salmon off the heat and set aside to cool down. When cool, flake it with a fork before adding to the poke bowl.

Using the Control Knives, chop the avocado, red onion and radishes. For the cucumber, use the Spiralizer to create cucumber spirals. With the Julienne Peeler, make ribbons of the carrot.

Prepare the poke bowls by combining the flaked salmon, sushi rice, avocado, red onion, spiralised cucumber, carrot ribbons, radishes and edamame beans in a bowl. Chop up the spring onions with a Control Knife and sprinkle them onto the bowl with sesame seeds (if desired). Serve with soy sauce on the side.

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