Salmon Ahi Poke Bowls. You can never go wrong with this traditional Hawaiian dish. We have used delicious salmon, but tuna would be a perfect substitute.
500g sashimi-grade salmon (or tuna)
1/4 cup soy sauce
2 green shallots, finely sliced
2 tsp sesame oil
2 tsp grated ginger
1 red birdseye chilli, deseeded, finely chopped (optional)
300g white long-grain rice
2 tsp black sesame seeds
1 bunch choy sum
Chilli water, to serve (optional, see recipe below)
Cut salmon into 1- 2cm cubes. Place in a medium bowl with soy, shallots, oil, ginger and chilli. Toss to combine, then cover with plastic wrap and place in fridge for 2 hours to marinate.
Meanwhile, wash rice in several changes of cold water until water runs clear. Drain then place in a medium saucepan. Add 450ml water, cover with lid, bring to the boil, then reduce to low. Simmer for 10-12 minutes or until liquid is absorbed. Remove from heat and set aside for 10 minutes.
Place sesame seeds in a small frying pan. Dry-roast over a medium heat for 2 minutes or until fragrant, then remove from pan. Place choy sum in a large heatproof bowl, pour over boiling water to cover, then set aside for 3 minutes to blanch. Drain in colander.
Divide rice between shallow bowls. Top with choy sum and salmon, sprinkle with sesame seeds and serve with chilli water on the side, if desired.
To make chilli water, pour 2 cups cooled boiled water into a large glass jar. Add 1/2 cup white vinegar, 2 tsp salt, and 6 roughly chopped small red chillies. Seal and set aside for two days before using. Store in fridge.