Lomi-Lomi Salmon Poke Bowl By Brooke Williamson
Recipe by Robert Broadfoot from tasty.co
Lunch 30 Mins.
Ingredients
1
1 servings
- •6 oz sushi-grade salmon
- •salt, to taste
- •1 oz persian cucumber, cubed small
- •1 oz tomato, cubed small
- •1 oz scallion, sliced
- •1 oz onion, diced
- •12 oz short grain sushi rice, cooked
- •nori, sliced - roasted, unseasoned seaweed
- •1 teaspoon fresh ginger, grated
- •1 clove garlic, grated
- •1 cup soy sauce
- •¼ cup granulated sugar
- •¾ cup rice vinegar
- •¼ cup mirin
- •¼ cup sesame oil
Instructions
- Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
- Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
- Dice the cucumber and add into the bowl with the salmon.
- Dice the tomato and add into the bowl.
- Slice the scallion and add into the bowl.
- Dice the onion and add it into the bowl. Mix until combined.
- In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
- Spoon shoyu dressing on poke bowl. Mix to coat.
- In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
- Slice nori into small strips.
- Garnish with sliced nori and serve immediately!
- Enjoy!
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