Summer is the perfect time to make this healthy and refreshing meal. Bring a little bit of Hawaii to your home by tossing all your favorite vegetables, sushi rice, sauce, and most especially the freshest sashimi-grade salmon slices into a bowl. We even made salmon skin chips to top everything off and tie the dish together. I got the best salmon fillet from Golden Catch PH. They have a variety of airflown sashimi, including uni, yellowfin tuna, and hamachi, which you can also add to your poke bowl
Order from The Golden Catch PH here:
+639260612317
Recipe
Yields 3-4 servings
Ingredients
Japanese rice
400 grams Japanese rice, cooked
¼ cup sushi vinegar
1 teaspoon sugar
1 teaspoon salt
Marinated salmon
350 grams salmon sashimi
2 teaspoons ginger, grated
3 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoon rice vinegar
1 teaspoon honey
2 teaspoons lemon juice
Sriracha mayonnaise
½ cup Japanese mayonnaise
1 tablespoon sriracha
1 tablespoon lemon juice
1 garlic clove, minced
½ teaspoon salt
Toppings
1 cucumber, sliced
2 stalks green onion, chopped
2 teaspoons sesame seeds
Furikake
Seaweed
Procedure
Japanese rice
Simply mix all the ingredients together in a bowl and set aside.
Marinated salmon
Remove the skin from the salmon fillets.
*We dipped these and flour and fried them to make salmon skin chips as extra topping.
Cut the salmon into bite-sized cubes or slices.
Make the sauce by combining ginger, soy sauce, sesame oil, rice vinegar, honey, and lemon juice.
Pour the sauce on top of the salmon and let it sit for a few minutes.
Sriracha mayonnaise
Mix all the ingredients together.
Add more sriracha if needed.
Assembly
Scoop some rice into a bowl.
Add a few spoonfuls of salmon on top.
Place the sliced cucumber and seaweed on the side.
Sprinkle the green onions, sesame seeds, and furikake on top.
Add a tablespoon of sriracha mayo.
Serve immediately and enjoy!
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