Black Rice Bowl with Whisky & Soy Salmon and Creamy Ginger-Lime Sauce

Forget your standard poke — this is a serious upgrade: cooler, fresher, and full of attitude.

Perfect for those days when it’s so hot you think you don’t have an appetite — until this bowl lands in front of you. One bite, and you’re back.

Loaded with colour, crunch, and contrast, this bowl brings serious flavour to the table: It’s fresh, energising, and honestly kind of addictive.

Ingredients (Serves 1):

• 100g Smokin’ Brothers Whisky & Soy smoked salmon
• 150g black rice (we love this one)
• 1 egg (boiled)
• ½ avocado, sliced
• ½ small cucumber, sliced
• A few slices of spring onion
• 3 tbsp soured cream
• 1 tsp grated fresh ginger
• Zest of ½ lime
• A drizzle of sesame oil
• A squeeze of lime juice
• Sesame seeds (white or black)
• Salt, to taste
• Soy sauce (optional)

Method

1. Cook the black rice according to package instructions, season lightly with salt, and let it cool slightly.
2. Boil the egg, slice the avocado, cucumber, and spring onion.
3. In a small bowl, whisk together the soured cream, ginger, lime zest, sesame oil, and lime juice to make a creamy, zesty sauce.
4. Assemble your bowl:

• • Start with a generous scoop of black rice
  • Add the sliced vegetables and halved egg
  • Top with Whisky & Soy smoked salmon
  • Drizzle over your ginger-lime cream
  • Finish with sesame seeds and a splash of soy, if you like

Balanced, bold, and beautifully simple — this bowl turns an everyday lunch into something quietly spectacular. It’s all about contrasts: smoky and creamy, rich and fresh, soft and crunchy.

Stock your fridge with our Whisky & Soy smoked salmon. 
Because life’s too short for boring bowls!

Credits:
Food styling and recipe: Kerstin Hartwig.