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salmon poke beauty shot

Salmon Poké Bowl

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: serves 4
  • Category: Main
  • Cuisine: Japanese

Ingredients

Scale

Sushi Rice:

  • 2 cups short grain Japanese rice (preferably tamaki gold or nishiki)
  • 2 cups water plus 4 tablespoons
  • 1 Tablespoon sugar 
  • 2 ½  Tablespoons seasoned rice vinegar
  • 1 Tablespoon water

Ginger Soy Sauce:

  • 2 oz soy sauce
  • 3 oz seasoned rice wine vinegar
  • 4 oz red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced 
  • 1 tablespoon minced ginger

Poke:

  • 1 lb sashimi grade salmon
  • european cucumber
  • 2 tablespoons masago caviar
  • ½ cup shelled edamame 
  • 1 carrot
  • a quarter red onion
  • 1 large avocado
  • 1 cup prepared seaweed salad (available at Asian markets and even Costco!) 
  • 2 tablespoons fried shallots (available jarred at Asian markets)
  • 1 tablespoon toasted sesame seeds

Instructions

For the Ginger Soy Sauce:

Stir the soy sauce, seasoned rice vinegar, red wine vinegar, sugar, sesame oil, ginger, and garlic together. Set aside or refrigerate until ready to use. The sauce keeps for 5 days in the refrigerator.

 

Cook the rice:

  1. Wash rice thoroughly under running water using a gentle scrubbing motion.  You are trying to wash away some of the outer starch on the rice.  Wash at least twice and drain water.  
  2. If using an automatic rice cooker, use the cup that comes with the cooker to measure the 2 cups. Then, pour spring water up to line #2 (let the rice sit for 30 mins for best results) and push the start button. Otherwise, rinse the rice as described above and then put it in a saucepan that has a tight fitting lid and pour 2 cups plus 4 tablespoons water over the rice. Let the rice sit for 30 mins for best results.
  3. Bring the pot to a simmer over medium heat. Lower the heat to medium low, stir the rice once with a fork, cover with a lid, and cook until the water disappears, the steam starts to create little holes on the surface, and the rice starts to puff up. This will take approximately 7-8 mins. 
  4. Then stir the rice once more with a fork, cover the pot again, and lower the heat to low and cook the rice for another 10-12 mins. Check the rice. The rice grains should look shiny and will have lost their chalky dull look. Try a small taste if you aren’t sure if it’s ready.
  5. If the rice is done, let it sit covered for another 5 mins. If it still has a bit of a core, add 2-3 more tablespoons of water and cook, covered, on low for 5 extra mins.

Season the Rice:

  1. While the rice is resting, stir the vinegar, sugar, and water in a small bowl until well dissolved.
  2. Turn the rice out into a big mixing bowl and sprinkle half of the seasoning vinegar onto the hot rice.  Mix the rice gently using a slight chopping action. Pour the rest of the vinegar over the rice and again mix the rice, being careful not to crush the grains. Let the rice sit out and cool to room temperature before using.

Prep the toppings:

  1. Trim the salmon by first taking off the gray bloodline. Now run your finger down the center and pull out any bones. Cut the fillet into thin strips and then cut across the strips to create a small ½ inch dice. Put the salmon in a bowl and cover, storing in the fridge until ready to assemble the bowls.
  2. Thinly slice the cucumber. Then stack the slices and cut across the slices to create a thin julienne. Set aside.
  3. Peel the carrots. Slice thinly and then stack the slices and cut across the slices to create a thin julienne. Set aside.
  4. Thinly slice the red onion. Then rinse under cool running water in a colander. This rinse tames some of the harsh bite. Let it drain and then set aside.
  5. Cut the avocado in half and pop out the seed. Peel the avocado and then dice into small chunks. Set aside.

Assemble the Bowls:

  1. Divide the rice into 4 large bowls. Top each bowl with carrot, cucumber, red onion, edamame, avocado, and seaweed salad.
  2. Mix the fish with half of the sauce. Put the salmon in the center of each bowl. Garnish each bowl with a little masago caviar, sesame seeds, and fried shallots. 
  3. Serve the bowls with the remaining sauce for people to use.

Keywords: poke, salmon, sushi, poke bowl