Salmon Poke Bowl

13 Feb Salmon Poke Bowl

We have to follow the trend and make some poke bowls for lunch and what best than a piece of Aussie Salmon. We love the final results because y a very healthy and fresh meal. 

Ingredients:

200 gr salmon

2 cups Japanese rice

3 cups of water

1 cucumber

1 avocado

1 sheet of dry nori

pickled ginger

mayonnaise with wasabi

3 1/2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp sesame oil

 2 tbsp rice vinegar

1/2 tsp sugar

1/2 tsp salt

2 tbsp sesame seeds

Prep:

1. Prepare the rice as directed by the package. In my case, I use a rice cooker so I put the rice and the water into the pot and let them cook. When it is done, add the sugar, salt and 2 tbsp rice vinegar. Let the rice rest in another container to cool. 
2. Cut the cucumber into thin slices and transfer them to a bowl when you can mix it with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tbsp sesame oil and 1 tbsp sesame seeds. Reserve the preparation.
3. Cut the salmon into cubes eliminating the thorns and dark parts. In a bowl mix 1 1/2 tbsp soy sauce, 1 tbsp fish sauce and 1/2 tbsp sesame oil. Add the fish and mix it well. Leave the preparation in the fridge until you use it. 
4. Peel the avocado and cut it in thin slices. Roll the nori and cut the roll into thin slices with a scissor. (is the fastest way, otherwise use a knife)
5. To assemble the plate put the rice at the bottom of the bowl. In one side put the fish cubes and in the other third put the cucumber slices. In the last third of the dish add the avocado slices and to garnish just add the pickled ginger, wasabi mayo and the remaining sesame seeds. If you want a little bit of spice you could add some Siracha or Japanese pepper. 
6. Finally, grab your chopsticks and enjoy it. We´ll hope you like it.