Poke bowl with smoked salmon
Recipe
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20 minutes
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65 minutes
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85 minutes
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4 persons
Give your poke bowl that little bit extra by smoking the salmon on the Big Green Egg and grilling the pineapple and sweetcorn on the kamado. The salmon takes on a delicious, subtle smoky flavour and stays lovely and juicy. Meanwhile, the natural sugars in the pineapple and sweetcorn caramelise as they’re grilled, creating a Maillard reaction. The result? A poke bowl with an unrivalled flavour!
INGREDIENTS
Poke bowl
- 300 g sushi rice
- 800 g skinless salmon fillet
- 2 corncobs
- 1 pineapple
- 1 spring onion
- 2 sheets of nori
- 2 avocados
- vegetable oil, for greasing
- 100 g blanched edamame beans
- roasted sesame dressing
- sweet & spicy soy sauce
- 4 tbsp fried onions
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to 120ºC.
- Meanwhile, cook the sushi rice as indicated on the packet. Place a Split Heat Deflector on the bottom level of the Basket in the Dual Zone Deflector Kit. Place a Half Stainless Steel Grid on top of this and a Half Cast Iron Grid on the other side. Check the salmon fillet for any bones and place the fillet on a Half Perforated Grid.
METHOD
- Sprinkle a handful of apple or cherry smoking wood onto the glowing charcoal, place the basket inside and position the Perforated Grid with the salmon on top of the Stainless Steel Grid. Close the kamado lid and heat to 90ºC. Inserting the basket with the heat shield will cause the temperature to drop slightly. Smoke the salmon fillet for approx. 40 minutes until it reaches a core temperature of 48ºC. You can measure this with a core thermometer.
- Meanwhile, cut the corncobs in half. Peel the pineapple and cut it crosswise into eight slices. Cut the spring onion into thin rings.
- About 10 minutes before the salmon is ready, place the corncobs and pineapple slices on the grid. Grill them for 4–5 minutes, turn them over and grill for another 4–5 minutes. Close the lid of the kamado after each step. Tear the nori sheets into pieces. Halve the avocados, remove the stones and peel them, then cut the halves into slices.
- Remove the salmon, sweetcorn and pineapple slices from the EGG. Cut the salmon into four equal pieces and cut the pineapple slices in half.
- Line four small bowls with cling film and lightly grease them with vegetable oil. Spoon the sushi rice into the bowls, place a deep plate on top of each bowl and turn the whole thing upside down. Remove the bowls and the cling film. You can, of course, simply spoon the rice onto the plates, but this method makes for a more attractive presentation.
- Arrange the salmon, pineapple, sweetcorn, avocado, edamame and nori around the rice on the plates. Drizzle the rice with the sesame dressing and soya sauce, and sprinkle with the spring onion and fried onions.
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