One of my first ever Cook Together recipes (over five years before the publication of this book), these salmon poke bowls are a treat. Poke is originally from Hawaii, where cooks use the off-cuts of high-quality sushi to put together a more affordable fresh fish meal. If you can’t find sushi-grade salmon, you can use any salmon and just poach it slightly in the sauce (cook slowly in a small saucepan over low heat). Part of the fun of this dish is practicing your knife skills, beautifully cutting, prepping, and layering the ingredients in the bowl for a photo-worthy presentation.

(this recipe has been designed to do with someone)



1 cup (200 g) uncooked white rice
2 tablespoons rice vinegar
1 tablespoon sugar
5 tablespoons tamari or soy sauce
1 1⁄2 tablespoons toasted sesame oil Pinkie finger-size piece of fresh ginger


1. Run the rice under cold water until it starts to run clear. In a medium pot with a lid, combine the rice with 2 cups (470 ml) water. Bring to a boil, reduce to a simmer, and cover with a lid for 10 minutes, or until the rice is cooked and the water is absorbed. Remove from the heat. Leave the lid on to steam the rice.

2. In a small pan, combine the rice wine vinegar, 1⁄2 cup (110 ml) water, and the sugar. Bring to a boil and remove from the heat.

3. Add the sliced cucumber to the pan and set aside for at least 15 minutes to pickle.

4. In a large bowl, whisk together the soy sauce and sesame oil. Grate the ginger into the sauce and add the scallions from ME.

5. Toss the cut salmon from ME in the soy-sesame sauce and place in the fridge until you are ready to serve.



1⁄2 cucumber
4 scallions or spring onions
2/3 pound (300 g) sushi-grade salmon (or tuna)
1⁄4 small purple cabbage
6 radishes
1 carrot
1 avocado
1 chili (optional)
1 mango (optional)


1. Thinly slice the cucumber and pass to YOU.

2. Thinly slice the white and light green parts of the scallions. Pass to YOU.

3. Remove the skin from the salmon (if there is any) and cut it into small cubes. Pass to YOU.

4 Thinly slice the purple cabbage and massage it slightly with a pinch of salt. Place it in a colander over the sink to allow the excess liquid to run off.

5. Slice the radishes. Thinly slice the carrot. Set aside.

6. Remove the pit of the avocado, scoop out the flesh, and slice lengthwise. Set aside.

7. Peel the mango and cut into small cubes (if using). 8. Thinly slice the chili (if using).


1. Pour the excess liquid off the cabbage and the pickled cucumbers.

2. If cooking the salmon, pour the contents of the sauce and salmon into a small pot and cook slowly over low heat, stirring gently once, until the salmon turns opaque, 5 to 10 minutes. Otherwise, serve raw

3. Assemble the bowls: Top the rice with the salmon (pour extra sauce over the rice), the pickled cucumber, cabbage, radishes, carrot, and avocado. Top with the mango and chilli (if using).

Cook Together