Summer is here! Goodbye soups, breads and pies (that stings just a teensy bit) and hello fresh, zesty dishes. We may be completely and utterly biased, but we think we’re allowed to be…considering the brilliance of our popular Yuzu Salmon Poke Bowl! Poke (pronounced poh-kay) is typically diced, raw fish: the dish originated in Hawaii and is usually served either as an appetiser or main course. Yes, it is a staple in Native Hawaiian cuisine but, with its exquisite flavour profile, we would say the Fig Tree’s version is a step ahead *wink wink*. 



  • 125g piece of fresh Norwegian salmon
  • 50g sushi rice
  • 25ml rice vinegar
  • Kale (or ordinary salad leaves)
  • Edamame beans
  • Nori sheets (seaweed)
  • Pickled ginger
  • Soy sauce
  • Sesame seeds
  • Dried chilli pepper powder
  • Mango (fresh or canned, depending on availability)
  • Mirin sauce
  • Hondashi spice
  • Edible flowers (optional)
  • Rice seasoning
  • Salt
  • Black pepper


  1. Add the rice vinegar to the sushi rice and steam it in the oven until the rice is soft. Set aside until you are ready to plate. 
  2. Clean your salmon thoroughly. Remove the skin and bones and carefully cut into bite-sized cubes. Marinate with dried chilli pepper powder and hondashi spice to taste, then drizzle mirin sauce over the salmon.
  3. When you are ready to assemble your poke bowl: 
    1. If you are using a fresh mango, peel and cut into cubes. 
    2. Wash and clean your kale/salad leaves. 
    3. Cut the nori sheets into bite-sized strips. 
  4. Now, plate up! If you want to serve it a la Fig Tree, place your soy sauce into a small bowl/ramekin in the centre of a larger, shallow bowl or plate. Assemble the elements around the soy and garnish with sesame seeds. 
  5. Lightly season with salt and pepper and edible flowers, if you like. 

As always, if you try it out, let us know how it went! Tag us in your attempts on social media. If you have any questions, feel free to pop us an e-mail at and we’ll get our chefs to help.