I have been craving Poke Bowl for weeks. I kept visiting a local fish shop to find Sashimi grade fresh Tuna, but I couldn’t find it. I have given up and made this Poke Bowl using Smoked Salmon, which is available from any supermarket stores. Holy moly, it was good!
Makes
2 Servings
Ingredients
Sushi Rice
2 servings (330g) Cooked Japanese Short Grain Rice
25ml Rice Vinegar
20g (4 teaspoons) Sugar
2ml Salt *slightly less than 1/2 teaspoon
Smoked Salmon Topping
100g Smoked Salmon *off-cuts are good enough
1/2 teaspoon grated Garlic
1/2 teaspoon grated Ginger
Some thinly sliced Onion OR finely chopped Spring Onion
1 teaspoon Sesame Oil
1 teaspoon Soy Sauce
Other Topping Suggestions
Avocado
Cucumber *I seasoned with Ponzu & Toban Djan (Chilli Bean Sauce)
Edamame Beans
Carrot & Red Cabbage *I seasoned with Salt, Rice Vinegar and Sugar
Toasted Sesame Seeds
Toasted Sushi Nori (Seaweed Sheet)
Method
- Heat cooked Rice to hot. Mix Rice Vinegar, Sugar and Salt in a small bowl, and pour the mixture over the hot Rice. Mix well and allow to cool. *Note: To help the rice cool quickly, spread the rice over a large dinner plate.
- Prepare the other ingredients while the rice is cooling. Cut Smoked Salmon into bite-size pieces, and combine with other ingredients.
- Half fill a bowl with cooled Sushi Rice and arrange Smoked Salmon, Avocado, Cucumber and other toppings. Sprinkle with Toasted Sesame Seeds and Nori, and enjoy.
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