15 minutes
Embrace the flavors of Hawaii with this classic poke bowl that brings the freshness of the ocean straight to your table. This traditional dish combines the rich taste of farm-raised salmon with the zesty kick of fresh produce and a savory teriyaki twist.
tablespoons
tablespoons
teaspoons
Ginger, grated
teaspoons
Garlic Clove, minced
each
Salmon, skinless farm-raised, cubed (3/4-inch)
0 lb
Avocado, halved, pitted, and cubed (1/2-inch)
each
English Cucumber, cubed (1/2-inch)
cups
Scallions, white and green parts separated, thinly sliced on the bias
each
Fresno Chile, stemmed, halved, seeded, and thinly sliced
each
teaspoons
teaspoons
Furikake, for garnish (optional)
to taste
1. Teriyaki Infusion
In a microwave-safe bowl, combine soy sauce, mirin, sugar, ginger, and garlic. Microwave the mixture until it is steaming, about 30 to 60 seconds. Stir the mixture to ensure the sugar is completely dissolved. Refrigerate the teriyaki infusion until it has cooled, roughly 15 minutes.
2. Poke Assembly
In a large bowl, gently mix the salmon, avocado, cucumber, scallion whites, Fresno chile, sesame oil, and salt using a rubber spatula. Pour the cooled teriyaki infusion over the salmon mixture and fold to combine thoroughly.
3. To Serve
Distribute the poke into serving bowls. Garnish each bowl with a sprinkle of furikake, if desired, and a scattering of scallion greens.
Opt for sushi-grade salmon to ensure freshness and safety for raw consumption, looking for bright, firm, and shiny fish with a clean ocean smell.
Use a sharp knife to cut the salmon into uniform, bite-sized cubes against the grain for the best texture and even marination.
Use seasoned sushi rice cooled to room temperature as a base to avoid cooking the fish with residual heat.
Marinate for about 30 minutes before serving to flavor the fish without compromising its delicate texture.
Enjoy poke bowls fresh to appreciate the contrast of flavors and temperatures.
Comments (0)