for 1 serving
- 6 oz sushi-grade salmon (170 g)
- salt, to taste
- 1 oz persian cucumber (30 g), cubed small
- 1 oz tomato (30 g), cubed small
- 1 oz scallion (30 g), sliced
- 1 oz onion (30 g), diced
- 12 oz short grain sushi rice (340 g), cooked
- nori, sliced - roasted, unseasoned seaweed
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1 cup soy sauce (240 mL)
- ¼ cup granulated sugar
- ¾ cup rice vinegar (180 mL)
- ¼ cup mirin (60 mL)
- ¼ cup sesame oil (60 mL)
- Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
- Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
- Dice the cucumber and add into the bowl with the salmon.
- Dice the tomato and add into the bowl.
- Slice the scallion and add into the bowl.
- Dice the onion and add it into the bowl. Mix until combined.
- In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
- Spoon shoyu dressing on poke bowl. Mix to coat.
- In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
- Slice nori into small strips.
- Garnish with sliced nori and serve immediately!
- Enjoy!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
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