Lomi-lomi Salmon Poke Bowl By Brooke Williamson
Wouldn't it be great to be sitting on the beach in Hawaii enjoying this tasty Poke Bowl?!
Author: The Chef
Cuisine: American
Recipe type: Maind dish
Ingredients
- 6 oz fresh salmon
- salt, to taste
- 1 oz persian cucumber, cubed small
- 1 oz tomato, cubed small
- 1 oz scallion, sliced
- 1 oz onion, diced
- 2 oz shoyu dressing
- 12 oz short grain sushi rice, cooked
- nori, sliced - roasted, unseasoned seaweed
SHOYU SAUCE
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1 cup soy sauce
- ¼ cup granulated sugar
- ¾ cup rice vinegar
- ¼ cup mirin
- ¼ cup sesame oil
Instructions
- 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!
Watch the recipe video here:
Salmon Poke Bowl by Brooke Williamson #TastyStory
Wouldn't it be great to be sitting on the beach in Hawaii enjoying this tasty Poke Bowl?! Well, today's your lucky day! We teamed up with the Hawaii Food & Wine Festival to give away a trip for TWO to Hawaii! Get all the details here and enter for your chance to win: http://bit.ly/2xxQAEMFULL RECIPE: http://bit.ly/2xyszNM
Posted by Tasty on Wednesday, September 27, 2017
