Salmon poke
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Salmon poke
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A delicious and classic salmon poke recipe.
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Ingredients
- 1 cup short-grain sushi rice
- wakame seaweed, dried, a good pinch
Rice dressing:
- 2 Tbsp rice wine vinegar
- 1 tsp salt
- 1 1/5 Tbsp sugar
Bowl toppings:
- salmon skinned and pin bones removed, or tuna, fillet about 300-400g
- 1 Tbsp sesame oil
- 1 tbsp honey
- 2 Tbsp soybeans
- 1 Tbsp sesame seeds black and white or one or the other, toasted
- 2 Tbsp spring onions finely chopped
- ½ - ¾ avocado
- pickled ginger slices
- togarashi spice a sprinkle
- sesame seed optional, additional, to garnish
- spring onion optional, additional, to garnish
- Kewpie wasabi mayonnaise
Instructions
- Bring a medium pot of water to the boil – about 5 cups of water. Rinse the sushi rise about 3 times until the water runs clear. You can do this in a glass jar or over a sieve (the glass jar wastes less water though). Add this to the boiling water along with the dried wakame and boil for 10 minutes uncovered on high and then another 10 minutes on low. Drain. If you are serving the rice cold, then rinse under cold water to stop the cooking process. If you are serving this hot, you need to have all your other elements ready so you can start dishing up your bowls.
- To make the rice dressing put all the ingredients in a small pot and bring this to the boil. Stir until the sugar and salt are dissolved. Mix this with the sushi rice (hot or cold).
- Cut your salmon into smallish cubes and add the sesame oil, soy, honey, seeds and spring onions. Mix to combine. Check and adjust seasoning if necessary.
- Divide your rice between two bowls. Top with the divided fish, avocado cubes, pickled ginger and other garnishes. Serve with additional soy on the side if necessary.
- To make the wasabi mayo, simply mix the desired quantity of wasabi paste with Kewpie mayonnaise and stir. Dollop onto your poke bowl at whim.
Notes
- Make the sushi rice in advance and store it in the fridge until use.
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