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Nadiya Hussain’s Black Pepper Poke Salmon Bowl

Nadiya Hussain's delicious Black Pepper Poke Salmon recipe is a clever take on the poke bowl food trend. Combining salmon, rice and fresh veggies, this dish makes a simple, easy weeknight supper.

From the book

Nadiya Hussain


I’ve seen these poke bowls popping up all over the place, especially when I’m in and around London. I’ve seen a few at festivals too – it’s like they’re trying to say, ‘Make way, sushi.’ These have all the deliciousness of sushi but in a bowl, which means there is more of it. With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours. 

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For the rice:
500g sushi rice/sticky rice
2 tbsp apple cider vinegar
1 tsp salt
2 tsp sugar
For the sauce:
25g mayonnaise
3 tsp soy sauce
1 tsp sesame oil
½ tsp fish sauce
1 tbsp sriracha sauce
1 lemon, juice only
1 tsp black pepper
To finish:
2 really fresh skinless salmon fillets (200g), cut into cubes
2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)
4 tbsp pickled red cabbage
1 large carrot, peeled and grated
a large handful of salted peanuts, roughly chopped
2 spring onions, sliced
Sesame seeds
nori sheets, snipped into strips
a sprinkling of black pepper


Start with the rice: place it in a saucepan and wash it until the water runs clear. Add just enough water to come 1cm above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, let it simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).

Meanwhile gather together everything you need to finish off this bowl.

Make the sauce by mixing together the mayo, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix thoroughly.

Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.

Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and you’re ready to eat.


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From the book: Time To Eat

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