Salmon Poke Bowls

Ingredients

• 450g raw salmon, skin & bones removed, cut into chunks
• Big knob of ginger, peeled & chopped
• 1 large clove garlic, peeled & chopped
• 1 lemongrass, pale inner piece, finely chopped (tough outer stalks for cooking rice)
• Small bunch of coriander, roughly chopped
• 2 - 3 spring onions, roughly chopped
• 1 heaped tsp red or white miso
• Salt, to taste
• 1 egg
• Rice, to serve
• Cucumber, sliced, to serve
• Avocado, sliced, to serve
• Lime wedges, to serve
• Hot sauce, to serve

Instructions

1. Prepare the rice according to your preferred method, using the tough outer stalks of the lemongrass for extra flavor.
2. In a food processor, combine the egg, miso, ginger, garlic, and finely chopped lemongrass. Blitz until very smooth.
3. Add the salmon chunks, chopped coriander, salt, and spring onions to the food processor. Pulse to break down the salmon, but ensure it still retains some texture.
4. Form the mixture into small balls (or flatten into patties if preferred).
5. Deep fry the salmon balls in batches at 180°C for 2-3 minutes, or until golden brown and cooked through. Alternatively, shallow fry the patties.
6. Assemble the Poke Bowls: place a portion of cooked rice in each bowl.
7. Top the rice with the fried salmon balls.
8. Arrange sliced cucumber and avocado around the salmon.
9. Serve with lime wedges and hot sauce on the side.