Avo Little Poke

Recipe by: Australian Avocados

australianavocados.com.au

26 Collected

Difficulty

Easy

Category

Main Ingredient:

Prep:

20 minutes

Cook:

20 minutes + 30 minutes standing & cooling

Serves:

Review

Avo Little Poke

Ingredients:

2 cups sushi rice, rinsed (see tip)
1 cup rice wine vinegar
4 tbs caster sugar
1 tsp salt
2 limes
1 cucumber, finely chopped
1 tbs fish sauce
1 tbs soy sauce
400g salmon, skin and bones removed, cut into 1cm pieces
1 cup finely chopped green shallots
1 avocado, sliced
2 cups chopped or sliced seasonal vegetables (such as capsicum, carrot and radish)
1 tbs ponzu (see note)
1 tsp black sesame seeds

Method:

Place rice and 6 cups (1.5l) water in a large saucepan and bring to the boil. Reduce heat and simmer, covered, for 12 minutes or until water has absorbed and rice is tender. Set aside, covered, for 10 minutes to cool slightly
Combine vinegar, sugar and salt in a small bowl and stir until sugar has dissolved. Transfer rice to a large glass or wooden bowl. Using a flat-edged spatula, break up lumps in rice while gradually adding vinegar mixture, gently folding to combine. Continue folding and fanning rice (use a hand-held fan or any similar object) for 15 minutes or until rice is cool
Juice 1 lime. Combine juice, cucumber, fish sauce and soy sauce in a medium bowl. Set aside for 5 minutes to pickle. Drain
Meanwhile, combine salmon with juice and zest of remaining lime in a chilled bowl. Add shallots and gently toss
Place 1 cup sushi rice in each serving bowl and top with one-quarter each of the salmon mixture, avocado, seasonal vegetables and pickled cucumber. Drizzle with ponzu and sprinkle with black sesame seeds to serve

Tips & Hints:

Before cooking, rinse the rice in a large sieve under cold water until the water runs clear. Drain well. This removes any excess starch, which can make the rice clumpy when cooked. Note: Ponzu is a tangy citrus-based sauce used in Japanese cooking and can be used as a dipping sauce or a dressing. It is available in the Asian food aisle of most supermarkets or from Asian grocery stores.

Measures

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.