Poke bowls are one of my favourite summer dishes on a hot day. They are really easy to prepare and to make. They are also very versatile.
Start by buying ingredients you want in your bowl. I chose masago, pea shoots, seaweed salad, cucumber and furikake (a japanese seasoning). Some of my other favorite toppings include pineapple, avocado, sesame seeds and edamame. Don’t let this list stop you! You can dream up any other topping you want.
Make sure to get sushi grade salmon when you make this dish. This ensures that you have high quality and properly prepared fish. Cut the salmon into cubes and place it in a mixing bowl.
To marinate the salmon, mix a sauce containing Ponzu, rice wine vinegar, sesame oil and soy sauce. I found that I had to do a bit of an experiment to get the flavour I wanted. Start with 1/3 cup soy sauce, 2 Tbsp Ponzu, 2 Tbsp rice wine vinegar and 1 tsp of sesame oil. Vary the amounts until you like the taste.
Mix the sauce with the salmon and let it sit while you prepare you bowl.
This is my favorite part of the this dish! The assembly. Begin by scooping out a nice amount of rice to the bottom of the bowl. Top the bowl with salmon and all the toppings. Tip: Save some of the sauce to drizzle over the rice.
- 1/3 cup soy sauce
- 2 Tbsp Ponzu
- 2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 lbs sushi grade salmon
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