 This salmon poke bowl is my take
    on this hip Hawaiian dish.
    It's delicious, nutritious
        and, best of all,
   super fast and easy to make.
      Every good poke bowl
      starts off with rice.
 You could use any rice that you want
        but I like sushi rice
    because it's a short grain
     and it's really sticky.
 If you're really short of time,
   just heat up some microwave
   packet stuff - easy peasy.
  But cooking rice from scratch
          is in my DNA.
 My grandad was a rice farmer and if
   we didn't know how to cook rice
    by the age of about seven,
        you're ostracised.
       But don't worry, I have
 a foolproof method that will ensure
       you'll never end up
       wasting your time.
   Find yourself a wooden spoon
     and stick a line on it,
  about a centimetre and a half.
 And as soon as you kind of have
  enough water up to that line,
       that's about right.
      When you get it right
       every single time,
 you can almost pat yourself on the
 back and say, "I did that again."
 Give it a stir and simmer until
 the rice absorbs all the water.
   I've got three little kids,
       we live on salmon.
   This is the kind of stuff that
 we have in the house all the time.
    This is uber-fresh farmed
        Scottish salmon,
 so I'm not even going to cook it.
  Because we're eating this raw,
   I like to have small chunks,
     otherwise it just feels
   like you're eating raw fish.
          Is that weird?
     You can see that there's
          no water left.
 Leave that to steam for about ten
  minutes, and then that gives me
  loads of time to crack on with
      the rest of the dish.
    Next, my simple dressing.
 I'm going to make this dressing
    out of stuff that I have
  in the cupboard all the time.
     So, we'll start off with
         some mayonnaise.
    I'm going to add Sriracha.
      This chilli sauce will
      give it a spicy boost.
         Some soy sauce.
        It smells so good.
 A bit of sesame oil - not too much,
    because that's quite strong.
           Fish sauce.
         That's so fishy.
           Lemon juice.
 And then give that a little mix.
      Just to finish it off,
 just a little bit of black pepper.
 I say a little bit of black pepper -
  I like a lot of black pepper.
    If you're going to dress
   your salmon, dress it well.
    Even when you're flagging,
 this is so easy to put together,
 and - bonus - you get to use up all
   those nagging little leftovers
 knocking around in your fridge.
  I've always got spring onion.
   I'm not even going to bother
      getting the knife out.
      I'm just going to just
         use my scissors.
  My number one hack for making
     quick work of chopping.
 I've always got this odd carrot.
     It's not enough to make
         a carrot cake,
 not enough to do anything else with,
        so this is perfect
     for something like this.
       As a simple short cut
 to the authentic flavour of sushi,
 I'm just going to roll up these
     sheets of dried seaweed
      and give them a snip.
      Now, I'm going to just
        check on the rice,
 and you can see - look at that -
  that's what sushi rice is all
  about, and that's what makes
     great sushi is because
  the rice all sticks together.
 Season it with some salt and sugar.
      And then some vinegar.
       That smells so good.
     This is it. I'm ready to
      put my bowl together,
   and all in about 15 minutes.
 Your rice is almost like the canvas.
   No matter how tired you are,
       take time to create
       something beautiful.
 I always have pickled red cabbage.
       Look at that colour.
       What's not to like?
 This recipe isn't about cooking.
      It's about piling on
  your favourite ingredients...
     ..and making it special.
   Oh, there's something about
      that creamy goodness
    that you get from peanuts.
            I love it.
        Some sesame seeds.
   Just a bit of black pepper,
      because I think salmon
       likes black pepper.
    Food shouldn't look like art,
 but when it does you kind of almost
      don't want to eat it,
     but I'm going to eat it!
  My salmon poke bowl - a tasty,
 streamlined supper that will lift
     your spirits as well as
     bank you precious time.
 I'll have to put them down because
      they're slowing me down.
  No two mouthfuls are the same.
       They taste different
        every single time.
    After a long day at work,
       sometimes dinner is
   the last thing on your mind,
 but, in 15 minutes, I've just cooked
   up some rice and put some stuff
      together and we've got
  this beautiful, beautiful dish
  that tastes out of this world.
  Now, if you don't mind, could
   you leave me with my bowl?
