25 mins
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Hot Smoked Salmon Poke Bowl
Serves
2
Fresh, colourful and full of flavour, this Hot Smoked Salmon Poke Bowl is an easy 25-minute meal for two. Tender Aoraki Original Hot Smoked Salmon is served over fluffy rice with the usual Poke Bowl ingredients. Perfect for a quick lunch or relaxed dinner.
Ingredients
1 pack Aoraki Original Hot Smoked Salmon Portion
1 cup uncooked white rice
½ cup canned kernel corn, drained
½ cup edamame beans, thawed
½ avocado, sliced
½ cucumber, thinly sliced
2 tbsp teriyaki sauce
2 tbsp Japanese mayonnaise
1 tsp sesame seeds
1 tsp seaweed flakes
Method
Step 1
Cook the rice according to packet instructions. Allow to cool slightly.
Step 2
Remove the Aoraki Original Hot Smoked Salmon from its packaging and gently flake into large pieces, removing the skin if needed.
Step 3
Divide the rice between two bowls. Arrange the corn, edamame, avocado and cucumber around the bowl. Place the flaked hot smoked salmon in the centre of each bowl.
Step 4
Drizzle the teriyaki sauce over the salmon and vegetables, followed by the Japanese mayonnaise.
Step 5
Sprinkle with sesame seeds and seaweed flakes.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
Learn More
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Other Recipes
Hot Smoked Salmon Poke Bowl
Hot Smoked
,
Serves
2
25 mins
Fresh, colourful and full of flavour, this Hot Smoked Salmon Poke Bowl is an easy 25-minute meal for two. Tender Aoraki Original Hot Smoked Salmon is served over fluffy rice with the usual Poke Bowl ingredients. Perfect for a quick lunch or relaxed dinner.
Ingredients
1 pack Aoraki Original Hot Smoked Salmon Portion
1 cup uncooked white rice
½ cup canned kernel corn, drained
½ cup edamame beans, thawed
½ avocado, sliced
½ cucumber, thinly sliced
2 tbsp teriyaki sauce
2 tbsp Japanese mayonnaise
1 tsp sesame seeds
1 tsp seaweed flakes
Method
Step 1
Cook the rice according to packet instructions. Allow to cool slightly.
Step 2
Remove the Aoraki Original Hot Smoked Salmon from its packaging and gently flake into large pieces, removing the skin if needed.
Step 3
Divide the rice between two bowls. Arrange the corn, edamame, avocado and cucumber around the bowl. Place the flaked hot smoked salmon in the centre of each bowl.
Step 4
Drizzle the teriyaki sauce over the salmon and vegetables, followed by the Japanese mayonnaise.
Step 5
Sprinkle with sesame seeds and seaweed flakes.