Poke Bowl

based on this recipe

Summary

Quick and simple summer dish with rice, raw fish and avocados.

This recipe is for two servings.

Ingredients

• 400g salmon
• 1 avocado
• 240 ml uncooked short-grain rice
• 1 shallot, or 3 green onions, or some combination of both
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tsp sesame oil
• 1 tsp ginger
• 2 tbsp sesame seeds
• 1 tbsp light vinegar (sushi vinegar, or apple cider vinegar, or use lemon/lime juice)
• (optional) 1 tsp mirin
• furikake, or togarashi, or both

Preperations

• Cook the rice, and let it cool down to room temperature. (use 1:2 rice:water ratio by volume, or 1:1 if using a pressure cooker)
• In the mean time, finely chop the shallot/green onion, and chop or grate ginger, mix together.
• To this and add soy sauce (2 tbsp), sugar (2 tbsp), sesame oil (1 tsp), 2 tbsp sesame seeds, 1 tbsp light vinegar, optionally 1 tsp mirin. Mix well.
• Remove skin from salmon, and cut into 1cm cubes.
• Instead of throwing the skin away, lay it flat in a pan and cook until crispy. Use this as topping later.
• Cut avocado into 1cm cubes.

Cooking & Assembly

• Serve rice in a bowl. Add salmon cubes, avocado cubes, and the condiment mix.
• Top with the salmon skin, furikake and/or togarashi, and serve.