Lomi-lomi Salmon Poke Bowl By Brooke Williamson
Ingredients
for 1 serving
- 6 oz fresh salmon
- salt, to taste
- 1 oz persian cucumber, cubed small
- 1 oz tomato, cubed small
- 1 oz scallion, sliced
- 1 oz onion, diced
- 2 oz shoyu dressing
- 12 oz short grain sushi rice, cooked
- nori, sliced - roasted, unseasoned seaweed
SHOYU SAUCE
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1 cup soy sauce
- ¼ cup granulated sugar
- ¾ cup rice vinegar
- ¼ cup mirin
- ¼ cup sesame oil
Preparation
- 1 Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
- 2 Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
- 3 Dice the cucumber and add into the bowl with the salmon.
- 4 Dice the tomato and add into the bowl.
- 5 Slice the scallion and add into the bowl.
- 6 Dice the onion and add it into the bowl. Mix until combined.
- 7 In another bowl, combine the ingredients for the shoyu sauce. Add sugar as 8 early as possible so all the grains are dissolved.
- 9 Spoon shoyu dressing on poke bowl. Mix to coat.
- 10 In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
- 11 Slice nori into small strips.
- 12 Garnish with sliced nori and serve immediately!
- Enjoy!
Lomi-lomi Salmon Poke Bowl By Brooke Williamson
Reviewed by roza matarazzo
on
16:01:00
Rating:
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