Salmon Poke Recipes

Steps:

• Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
• Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
• Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
• Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
• Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
• Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
• To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
• Enjoy!

Steps:

• In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
• Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.

Steps:

• Divide rice among 4 bowls.
• Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
• Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

Steps:

• To prepare the Spicy Salmon Poke:.
• In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.
• To Prepare the Poke Taco:.
• In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the "taco" shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.
• In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.
• To prepare the spicy Mayo:.
• In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.
• To Assemble:.
• Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional). Drizzle spicy Mayo on top and enjoy!

Steps:

• Make a batch of steamed brown rice.
• In a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
• With a vegetable peeler, peel thin, long ribbons of cucumber; thinly slice, or mandolin, the radishes; quarter the avocado, and cut into thin slices; peel carrots and then cut into 1-inch long, thin matchsticks.
• Serve the salmon on top of brown rice and top with sesame seeds.
• Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.