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Travel from your kitchen: Hawaiian salmon aloha poke donburi

When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.


Chef Samdy Kan, Supply & Demand, Singapore

Despite owning an Italian restaurant, Samdy enjoys working with familiar flavours from his travel experiences. This simple salmon avocado Poke bowl was inspired from a trip to Okinawa and Tokyo where he ate lots of authentic Japanese Dons! As someone who loves to experiment in the kitchen, he tweaked it to suit the Singaporean tastebuds with a stronger flavour that combines the influence of both Hawaiian and Japanese cuisines. The dish is also featured on the Supply & Demand menu and has been a crowd favourite ever since.


For the sushi rice

  • 200g steamed short grain rice
  • 150g Japanese rice vinegar
  • 55g sugar
  • 10g salt
  • 10ml mirin

For the spicy sesame shoyu dressing

  • 1 tablespoon of finely chopped white onion
  • 1 clove of fresh garlic, minced and mixed with 4 tablespoons of vegetable or canola oil
  • 4 tablespoons of Japanese soy sauce
  • 3 tablespoons of Japanese rice vinegar
  • 2 tablespoons of fresh lemon juice
  • 3 teaspoons of sugar
  • 1 tablespoon of toasted white sesame seed
  • 1 tablespoon of spicy sesame oil
  • Black pepper, to taste
  • Bird’s eye chilli, thinly sliced, to taste

For the poke

  • 100 g of Sashimi-grade salmon fillet, sliced into bite-sized chunks
  • ½ avocado, diced roughly
  • ½ Japanese cucumber, diced
  • ½ shallot, sliced
  • 5 cherry tomatoes, halved

For the onsen egg

  • 1.5 litres of water
  • 300ml of chilled tap water
  • 4 eggs, refrigerated and cold to touch

For garnish

  • Furikake seasoning
  • Scallion, sliced thinly


  1. Slightly warm up rice vinegar, sugar, salt and mirin without bringing to a simmer (just until the salt and sugar are dissolved and well mixed). Cool down and store the sauce in a bowl. Add in 35ml of the sauce to 200g of sushi rice and mix well.
  2. Combine all ingredients for the spicy sesame shoyu sauce and whisk in a large bowl until sugar is dissolved and it is well blended.
  3. Add the spicy sesame shoyu sauce to the Poke ingredients, gently toss to mix.
  4. To prepare the egg, bring 1.5l of water to a rolling boil. Remove pot from heat and add 300ml of chilled tap water. Gently set eggs into the pot and cover. Leave for 18 mins.
  5. To assemble the Poke donburi, place sushi rice into a medium bowl. Top the rice with the salmon avocado Poke, steamed vegetables of your choice, onsen egg. Drizzle steamed vegetables and egg with spicy sesame shoyu. Finish with scallion and furikake topping.

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