Salmon, Pickled Walnut & Cabbage Poke Bowl

Course dinner, Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 Servings
Calories 897kcal


  • 75 g California Walnuts
  • 2 tbsp white wine vinegar
  • 150 g brown basmati rice
  • 2 salmon fillets (250g)
  • 150 g red cabbage shredded
  • 1 ripe avocado sliced (100g)
  • tbsp toasted sesame oil
  • Sriracha sauce to garnish
  • coriander leaves to garnish
  • nigella seeds to garnish


  • Mix the walnuts and vinegar together in a small bowl and set aside.
  • Cook the rice in boiling water for 20-25 minutes until tender, drain.
  • Meanwhile, poach the salmon in a large pan of boiling water for 5 minutes then remove, add the cabbage to the water and blanch for 30 seconds and drain well. Remove the skin from the salmon and break into large flakes.
  • Divide the rice between 2 bowls and top with the salmon, cabbage and avocado, sprinkle over the walnuts and reserved vinegar and drizzle with sesame oil.
  • Serve drizzled with sriracha sauce and a sprinkling of coriander leaves and nigella seeds.


Calories: 897kcal | Carbohydrates: 69g | Protein: 42g | Fat: 48g | Saturated Fat: 6.5g | Fibre: 9.3g | Sugar: 7.7g


Cooks tip
Great with tuna or cooked chicken breast.
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