Seafood Recipes

Salmon Poke with Mango, Avocado &Lime

Salmon poke cubes dressed in soy, lime and mirin over sushi rice with mango, avocado, cucumber, chilli and coriander.

Salmon Poke with Mango, Avocado & Lime
2 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Hawaiian
Cuisine
The Recipe

About This SeafoodDish

Create a vibrant Salmon Poke with Mango, Avocado & Lime using premium salmon poke from Pearl Seafoods, delivered across Sydney. Fresh salmon cubes are lightly dressed with lime, soy and sesame, then served over seasoned sushi rice with sweet mango, creamy avocado, crisp cucumber and fresh herbs. Finished with chilli, spring onion and toasted sesame seeds, this colourful poke bowl balances fresh, sweet, savoury and citrus flavours. Quick and easy to prepare, it is perfect for a refreshing lunch or light dinner at home. Order salmon poke online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 250 g fresh salmon poke cubes
  2. 1 cup sushi rice
  3. 1¼ cups water
  4. 2 tablespoons rice vinegar
  5. 1 teaspoon caster sugar
  6. ½ teaspoon sea salt
  7. 1 ripe mango, peeled and diced
  8. 1 ripe avocado, sliced
  9. ½ Lebanese cucumber, thinly sliced
  10. 2 spring onions, finely sliced
  11. 1 small red chilli, finely sliced
  12. ¼ cup fresh coriander leaves
  13. 1 tablespoon toasted sesame seeds
  14. 1 small sheet nori, finely sliced
  15. 1 lime, cut into wedges
  16. 1 tablespoon soy sauce
  17. 1 teaspoon sesame oil
  18. 1 tablespoon fresh lime juice
  19. 1 teaspoon mirin

Method

  1. Rinse the sushi rice under cold water until the water runs mostly clear. Place the rice and water in a saucepan, bring to a gentle boil, then cover and cook over low heat for 12 minutes. Remove from the heat and rest, covered, for 10 minutes.
  2. Combine the rice vinegar, caster sugar and sea salt in a small bowl. Stir until dissolved, then gently fold through the cooked rice. Allow the rice to cool before assembling the poke bowls.
  3. Combine the soy sauce, sesame oil, lime juice and mirin in a bowl. Add the salmon poke cubes and gently toss until lightly coated.
  4. Prepare the mango, avocado, cucumber, spring onion, chilli and coriander while keeping the dressed salmon chilled.
  5. Divide the cooled sushi rice between two bowls, then arrange the salmon, mango, avocado and cucumber over the rice.
  6. Finish with spring onion, fresh chilli, coriander, toasted sesame seeds and sliced nori.
  7. Add the lime wedges and serve immediately, squeezing fresh lime over the poke just before eating.
From Our Kitchen

Chef's Tip

For the best salmon poke, keep the salmon chilled until you are ready to assemble the bowls and toss it gently through the lime, soy and sesame dressing just before serving. Choose a ripe but firm mango and avocado so they hold their shape when added to the bowl. Make sure the sushi rice has cooled completely before adding the salmon, then finish with fresh lime at the table to brighten the sweet mango and rich salmon without overpowering their natural flavours.

FEATURED

FeaturedProduct

Finely diced raw salmon sashimi cubes arranged on crushed ice on a dark slate platter, with a lemon wedge, dill, and a small bowl of salt nearby. A 'Pearl Premium Sashimi Grade' logo is visible in the top right corner.

Fresh Atlantic Salmon Poke Cubes

250g

Fresh Atlantic salmon poke cubes, expertly cut into bite-sized pieces...

$20.00 KG
$20.00 KG
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NUTRITION

NutritionPerServing

  • Calories 790 kcal
  • Total Fat 27.0 g
  • Total Carbohydrate 105.0 g
  • Protein 34.0 g
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