Salmon

Crispy red curry salmon poke bowl

Name: Crispy red curry salmon poke bowl recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400g jasmine rice; 40.00 ml red curry paste, plus 40.00 ml extra; 20.00 ml vegetable oil; 3 x 150g skinless salmon fillets; 350g green cabbage, thinly shredded (we used a mandoline); 3 long green shallots, thinly sliced; 200g pkt frozen peeled edamame, thawed; 1 large avocado, thinly sliced; 80ml lemon juice; 50.00 ml vegetable oil; 30.00 ml sesame oil; 30.00 ml honey; 1 garlic clove, crushed

2 ratings

20m

Jump to recipe

by Lucy Nunes

Delicious Team

Aug 26, 2025

Your classic salmon poke bowl is upgraded thanks to the crispy rice and red curry paste. It's tasty, full of texture and high in protein, healthy fats and fibre for a fully-loaded bowl that will fast become a new favourite.

3 cups (400g) leftover steamed jasmine rice (see note)
2 tbs red curry paste, plus 1 tbs extra
1 tbs vegetable oil
3 x 150g skinless salmon fillets
350g green cabbage, thinly shredded (we used a mandoline)
3 long green shallots, thinly sliced
200g pkt frozen peeled edamame, thawed
1 large avocado, thinly sliced

Dressing

1/3 cup (80ml) lemon juice
2 1/2 tbs vegetable oil
1 1/2 tbs sesame oil
1 1/2 tbs honey
1 garlic clove, crushed

Method

1.

Preheat the oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Line a small baking tray with baking paper.
2.

Place the rice, curry paste and oil in a large bowl. Using your hands, toss to make sure every grain is well coated. Transfer to the large prepared tray and flatten out in a thin layer. Season with salt flakes. Roast for 20 minutes, tossing halfway through, until rice is dry and a darker colour. Set aside to cool (see notes).
3.

Meanwhile, place the salmon on the small prepared tray and brush all over with extra 1 tbs curry paste. Spray with oil and roast for 8 minutes.
4.

For the dressing, combine all ingredients in a jar. Close lid and shake until well combined and honey has dissolved.
5.

Combine the cabbage, three-quarters of the crunchy rice and most of the shallot in a bowl with half the dressing. Toss to coat, then divide between serving bowls. Top with edamame, avocado and roughly flaked salmon. Sprinkle with remaining shallot and crunchy rice to serve.

Reviews 2

Recipe Notes

Leaving the cooked rice uncovered in the fridge overnight will start to dry out the rice. Roasting time will depend on the moisture of the rice. Start by roasting it for 20 minutes and check if it needs a little longer. The rice will crisp up on cooling. If you roast it until crisp it will be very hard once cooled.