Salmon Poke

Name: Salmon Poke
Yield: 1 serving
Cuisine: American
Ingredients: 1 cup short-grain sushi rice; 1 1/4 cups water; 1 tsp mirin; 1 pinch salt; 5 oz sashimi-grade salmon; 1/2 tsp salt (for curing); 1 tsp sriracha; 1 tbsp mayo; 1 tsp toasted sesame oil; 2 baby cucumbers (or ½ regular cucumber, peeled); 1/2 jalapeño, thinly sliced; 1/3 avocado; 1/4 cup edamame; 1/4 cup quick-pickled red onions (water, vinegar, sugar, salt); 2 lemon slices; 1 tbsp ponzu sauce; 1 tbsp soy sauce; 1/2 tsp sugar; 1 tsp toasted sesame oil; 1/2 tsp furikake; 1/2 tsp shichimi togarashi; Cilantro for garnish

JANDRE @jandrefoodfilms

This Spicy Salmon Poke Bowl is fresh, vibrant, and packed with flavor—featuring melt-in-your-mouth sashimi-grade salmon, perfectly seasoned sushi rice, and a medley of crisp, colorful toppings.
• Watch the full video on my channel (link in profile)

JANDRE @jandrefoodfilms

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Ingredients

1 serving

Sushi Rice
1 cupshort-grain sushi rice
1 1/4 cupswater
1 tspmirin
1 pinchsalt
Poke
5 ozsashimi-grade salmon
1/2 tspsalt (for curing)
1 tspsriracha
1 tbspmayo
1 tsptoasted sesame oil
2baby cucumbers (or ½ regular cucumber, peeled)
1/2jalapeño, thinly sliced
1/3avocado
1/4 cupedamame
1/4 cupquick-pickled red onions (water, vinegar, sugar, salt)
2lemon slices
1 tbspponzu sauce
1 tbspsoy sauce
1/2 tspsugar
1 tsptoasted sesame oil
1/2 tspfurikake
1/2 tspshichimi togarashi
Cilantro for garnish

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Steps

1

Rinse the rice 4 times until the water runs mostly clear. Soak for 30 minutes.
2

Cook with 1 ¼ cups water: bring to a simmer uncovered for 3 minutes, then cover and cook on low for 12 minutes.
3

Fluff the cooked rice and mix in a pinch of salt and a dash of mirin. Let it cool slightly.
4

Sprinkle the salmon with salt and let it sit for 15 minutes. Rinse off the salt, pat dry, and cut into bite-sized cubes.
5

Cut the salmon into bite size pieces. Mix the salmon with sriracha, mayo, and toasted sesame oil. Set aside to marinate.
6

Slice the cucumber thinly. Thinly slice the jalapeño. Cut the avocado into thin slices. Prepare the edamame and quick-pickled red onions. Slice a couple of lemon rounds for garnish.
7

Mix ponzu sauce, soy sauce, sugar, and sesame oil in a small bowl.
8

Assemble the bowl to your liking. Finishing with the sauce, furikake, and shichimi togarashi