Salmon Poke Bowl By Brooke Williamson

Here is what you’ll need!


LOMI-LOMI SALMON POKE BOWL AS MADE BY BROOKE WILLIAMSON

1 ounce Persian cucumber, cubed small

1 ounce tomato, cubed small

12 ounces cooked short grain sushi rice

Nori, sliced (roasted, unseasoned seaweed)

1 teaspoon fresh ginger, grated

1-2 cloves garlic, grated

1. Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.

2. Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes.

3. Mix salmon, cucumber, tomato, scallion, and onion in a bowl.

4. In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.

5. Spoon shoyu dressing on poke bowl.

6. In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.

7. Garnish with sliced nori and serve immediately!

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