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Scottish Salmon Poke Bowl

These treasures have long been a staple in the Hawaiian Islands yet only now are they sweeping the world as a must-have food trend.  This easy bowl uses fresh Scottish Salmon and is nutritious, convenient, filling and makes for a great lunch or dinner.


1. Cook the rice according to pack instructions.  In a medium sized bowl combine the diced Scottish Salmon, soy sauce, vinegar, one teaspoon sriracha and sesame oil.  Cover and refrigerate.

2. In a small bowl whisk together two tablespoons of sriracha and two tablespoons of yogurt.  

3. To build the poke bowls split the rice between two bowls for the base.  Divide the cucumber, avocado, carrot, edamame beans and red cabbage between each bowl and top with the diced salmon.  Drizzle the poke with the sriracha sauce and sprinkle with sesame seeds to serve.


  • 400g fresh Scottish Salmon, cut into 3/4 inch cubes
  • 60ml soy sauce
  • 1 tsp rice wine vinegar
  • 2.5 tbsp sriracha
  • 1 tsp sesame oil
  • 2 tbsp plain yoghurt

To build the bowl

  • 120g white rice
  • 1/2 cucumber thinly sliced
  • 1 ripe avocado, sliced
  •  1 carrot, shredded
  • 100g edamame beans
  • 100g red cabbage, shredded
  • Sesame seeds, to serve