Salmon Poke Bowl
Rating
Craving sushi? This poke bowl is much easier than a roll.
Ingredients
- For the rice:
- 1 cup of sushi rice
- 5 tablespoons rice wine vinegar
- 1 teaspoon sugar, to taste
- 1 teaspoon salt, to taste
- Seasoned seaweed, to taste
- For the fish:
- 1 pound sushi-grade salmon filet cubed
- 5 tablespoon low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 2 teaspoons rice wine vinegar
- ½ tablespoon sriracha
- 2 tablespoons green onion, thinly sliced
- For the toppings:
- ½ ripe avocado, sliced
- ½ cucumber, sliced
- Roasted seaweed sheets, to taste
- Black and white sesame seeds, to taste
Instructions
- Cook the sushi rice according to the package instructions. In a small bowl combine the vinegar, sugar and salt. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed.
- In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, sriracha and green onion. Add cubed salmon and mix gently to combine.
- To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets and sesame seeds.
Craving sushi? This poke bowl is much easier than a roll.Full Recipe: taste.md/2izm3kC
Julkaissut Tastemade Sunnuntaina 3. joulukuuta 2017
