Poke Bowl

Name: Poke Bowl
Cuisine: American
Ingredients: For sushi rice; 2 cups cooked Nishiki brand short grain rice; 1/2 cup rice vinegar; 2 tablespoons sugar; 2 tablespoons salt; For salmon; 1/4 cup soy sauce; 1 tablespoon mirin; 2 teaspoons sesame oil; 2 teaspoons tobanjan; 1 pound sushi grade raw or cooked salmon or tuna diced; For spicy mayo; 1/2 cup kewpie Japanese mayo; 1 tablespoon tobanjan; 1 tablespoon lemon juice; Toppings; 1 cucumber peeled and diced; Pickled ginger; Fried tempura bits; Scallions; Avocado

The_Road_Less_Devoured @theroadlessdevoured

Inspired by Iron Chef Morimoto

The_Road_Less_Devoured @theroadlessdevoured

Inspired by Iron Chef Morimoto

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Ingredients

For sushi rice
2 cupscooked Nishiki brand short grain rice
1/2 cuprice vinegar
2 tablespoonssugar
2 tablespoonssalt
For salmon
1/4 cupsoy sauce
1 tablespoonmirin
2 teaspoonssesame oil
2 teaspoonstobanjan
1 poundsushi grade raw or cooked salmon or tuna diced
For spicy mayo
1/2 cupkewpie Japanese mayo
1 tablespoontobanjan
1 tablespoonlemon juice
Toppings
1cucumber peeled and diced
Pickled ginger
Fried tempura bits
Scallions
Avocado

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Steps

1

Combine vinegar, salt, and sugar in small pot and heat over low heat until salt and sugar dissolve. Pour into rice and mix to combine
2

Mix salmon marinade ingredients and pour over diced salmon. Mix to combine
3

To make spicy mayo, add tobanjan and lemon juice to mayo and stir to combine
4

To serve, fill bottom of bowl with sushi rice, top with marinated salmon, spicy mayo, and toppings