Smoked Salmon Poke Bowl
I have been craving Poke Bowl for weeks. I kept visiting a local fish shop to find Sashimi grade fresh Tuna, but I couldn’t find it. I have given up and made this Poke Bowl using Smoked Salmon, which is available from any supermarket stores. Holy moly, it was good!
Ingredients
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Sushi Rice
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2 servings (330g) Cooked Japanese Short Grain Rice
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25 ml Rice Vinegar
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20 g (4 teaspoons) Sugar
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2 ml Salt *slightly less than 1/2 teaspoon
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Smoked Salmon Topping
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100 g Smoked Salmon *off-cuts are good enough
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1/2 teaspoon grated Garlic
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1/2 teaspoon grated Ginger
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Some thinly sliced Onion OR finely chopped Spring Onion
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1 teaspoon Sesame Oil
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1 teaspoon Soy Sauce
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Other Topping Suggestions
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Cucumber *I seasoned with Ponzu & Toban Djan (Chilli Bean Sauce)
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Carrot & Red Cabbage *I seasoned with Salt, Rice Vinegar and Sugar
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Toasted Sesame Seeds
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Toasted Sushi Nori (Seaweed Sheet)
Cooking Instructions
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1
Heat cooked Rice to hot. Mix Rice Vinegar, Sugar and Salt in a small bowl, and pour the mixture over the hot Rice. Mix well and allow to cool. *Note: To help the rice cool quickly, spread the rice over a large dinner plate.
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2
Prepare the other ingredients while the rice is cooling. Cut Smoked Salmon into bite-size pieces, and combine with other ingredients.
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3
Half fill a bowl with cooled Sushi Rice and arrange Smoked Salmon, Avocado, Cucumber and other toppings. Sprinkle with Toasted Sesame Seeds and Nori, and enjoy.
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