Salmon poke bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice Once the rice cooker clicks to "Warm," add in 1 tbsp Rice Wine Vinegar, a pinch of salt, and 1/2 tsp sugar. ​Finely slice your spring onions (green parts). Fold half of them into the warm rice and save the rest for garnish.

Step 2

​In a small cup, whisk together: ​1 tbsp Honey ​1 tsp Soy Sauce ​1/2 tsp Garlic Powder ​1/2 tsp Ground Ginger (or a pinch of chili flakes for heat) ​1 tsp Sesame Seeds

Step 3

In a small bowl, mix: ​3 heaped tbsp Greek Yogurt ​1 tbsp Lemon Juice ​1 tsp Rice Wine Vinegar ​A pinch of Dried Oregano (This adds a lovely earthy note to the yogurt).

Step 4

Pat the salmon dry. Season with salt and pepper. ​Heat 1 tbsp oil in a pan over medium-high heat. ​Press firmly with a spatula for 30 seconds. Cook for 5 minutes until the skin is "shatter-crisp." ​Turn the salmon over. Immediately brush the Honey-Soy Glaze generously onto the crispy skin. ​Cook for 2–3 minutes more. The glaze will thicken into a sticky, dark mahogany coating. Remove and rest. ​ ​The Mix: Drain and rinse 1/2 a tin of chickpeas and a handful of sweetcorn. ​The Sauté: Toss them into the hot salmon pan. Sprinkle in 1/2 tsp Smoked Paprika, a pinch of Cumin, and a pinch of salt. ​Sauté for 3 minutes on high heat. The chickpeas will soak up the leftover honey-soy bits and get a beautiful smoky crust.

Step 5

Serve with remains of spring onions and some more sesame seeds