Course: Salad، Side Dish Cuisine: Hawaiian، Oceanic
Ingredients 6 ounces fresh salmon Salt 1 ounce Persian cucumber، cubed small 1 ounce tomato، cubed small 1 ounce scallion، sliced 1 ounce onion، diced 2 ounces shoyu dressing 12 ounces cooked short grain sushi rice Nori، sliced (roasted، unseasoned seaweed)
Shoyu Sauce 1 teaspoon fresh ginger، grated 1-2 cloves garlic، grated 1 cup soy sauce ¼ cup granulated sugar ¾ cup rice vinegar ¼ cup mirin ¼ cup sesame oil
Directions 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. Mix salmon، cucumber، tomato، scallion، and onion in a bowl. 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. In a small bowl، add cooked rice، top with poke ingredients، and spoon additional shoyu dressing to taste. Garnish with sliced nori and serve immediately!