adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Poke platter recipe
0 Likes
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Whip up a scrumptious Japanese feast with salmon (or chicken and tuna) over flavorful, seasoned rice.
Ingredients:
  • 400g rice
  • 1 side ocean trout or salmon (around 1.2kg), pin-boned
  • Sesame oil, to drizzle
  • Soy sauce, to drizzle
  • 12.00 gm sesame seeds, toasted
  • 2 avocados, finely chopped
  • 1 bunch spring onions, whites sliced into coins, sliced fine
  • 400g packet frozen podded edamame, blanched
  • 1 telegraph cucumber, peeled, halved, seeded and cut into crescents
  • 2 carrots, peeled and cut into batons, crisped in iced water
  • 1 fennel bulb, trimmed and thinly shaved
  • 200g jar pickled ginger, drained
  • 3 sheets nori, toasted and torn (see tips)
  • 50g salmon pearl roe
  • 60ml soy sauce
  • 20.00 gm sushi seasoning
  • 100g fish
  • 1 bunch dill, sprigs picked
  • 25g furikake (see tips)
  • Kewpie mayonnaise, to serve
  • Sriracha, to serve
Instructions:
  • Preheat the oven to 100C (80C fan forced) to create the perfect cooking environment. Cook the rice according to the packet instructions, using a rice cooker if available for convenience.
  • Trim the flatter, fattier sides off the fish, keeping two unequal flaps and a juicy central barrel of flesh. Gently remove the skin from the central part of the fish using a sharp knife, pulling the skin towards you. Set aside the skin and flaps for later use.
  • Prepare a baking tray with parchment paper. Arrange the skinless fish on it and bake for 25 minutes, ensuring it is partially cooked to achieve tender, flaky flesh.
  • Once the fish is in the oven, preheat a barbecue grill on high heat. Brush sesame oil on both the flaps and skin, then place the fish skin-side down on the grill. Grill for about 5 minutes until the skin is crispy and edges are slightly charred. Drizzle with soy sauce and sprinkle with sesame seeds before serving on a plate.
  • Delicately coat avocado with lime juice and transfer it to a bowl. Prepare separate bowls for spring onion coins, edamame, cucumber, carrot batons, fennel shavings, pickled ginger, and nori. These will be for plates #2 to #8.
  • Gently heat the salmon pearl roe in the soy sauce and let it rest.
  • Spread the cooked sushi rice on a large serving plate, sprinkle with sushi seasoning, and mix gently. Add flying fish roe, spring onion greens, drained salmon pearl roe, dill sprigs, and a generous amount of furikake on top. Serve on plate #9.
  • Arrange plates on the table for everyone to create their own bowl combinations, offering toasted sesame seeds, furikake, Kewpie mayo, and sriracha on the side.

Similar Recipes