Serve with your favorite sides like steamed Basmati rice sprinkled with the rice seasoning blend, baby Romain leaves and Endive as vessels for serving. I made a salad with julienned zucchini, carrots, and mango for some sweetness and crunch, pickled red onions, slices of avocados, lime wedges, thinly sliced mini cucumbers, radishes, Kimchi, seaweed salad, edamame and thinly sliced jalapeños. Extra soy or Ponzu sauce for serving.
You can make both salmon and tuna poke or choose one and try the other another time. I love this meal, it’s healthy, fun to creat your own bowl, filling and it’s delicious!
1lbsashimi grade salmon fillet 1/2 - 1 lb.(Sushi-Grade Salmon that you buy frozen and keep frozen until the day you make the bowls.) Thaw the fish in the refrigerator, then chop it into cubes.
1tbsprice wine vinegar
2tbspsoy sauce or Ponzu sauce
1tbspsesame oil
1tbsptoasted black or white sesame seeds
1scallion thinly sliced
Tuna Poke
1lbsashimi grade tuna cubed
1scallion thinly sliced (white & green parts)
3tbsplow sodium soy sauce or Ponzu sauce
1tbspextra virgin olive oil
1tspsesame oil
1tspfish sauce
1tspsriracha sauce
½tspginger paste
Rice seasoning blend or you can use toasted sesame seeds
1
In a bowl combine rice wine vinegar, soy sauce, sesame oil, and toasted sesame seeds. Add the cubed salmon, scallion and gently mix to combine. Let marinate for 5 minutes then serve.
Tuna Poke
2
In a small bowl whisk together soy sauce, extra virgin olive, toasted sesame oil, fish sauce, sriracha and ginger paste.
Place cubed tuna in a bowl, add scallions (reserve some for garnish), then pour the marinade over all the ingredients and gently mix to coat everything. Sprinkle with the rice seasoning and reserved scallions.
1lbsashimi grade salmon fillet 1/2 - 1 lb.(Sushi-Grade Salmon that you buy frozen and keep frozen until the day you make the bowls.) Thaw the fish in the refrigerator, then chop it into cubes.
1tbsprice wine vinegar
2tbspsoy sauce or Ponzu sauce
1tbspsesame oil
1tbsptoasted black or white sesame seeds
1scallion thinly sliced
Tuna Poke
1lbsashimi grade tuna cubed
1scallion thinly sliced (white & green parts)
3tbsplow sodium soy sauce or Ponzu sauce
1tbspextra virgin olive oil
1tspsesame oil
1tspfish sauce
1tspsriracha sauce
½tspginger paste
Rice seasoning blend or you can use toasted sesame seeds
Directions
1
In a bowl combine rice wine vinegar, soy sauce, sesame oil, and toasted sesame seeds. Add the cubed salmon, scallion and gently mix to combine. Let marinate for 5 minutes then serve.
Tuna Poke
2
In a small bowl whisk together soy sauce, extra virgin olive, toasted sesame oil, fish sauce, sriracha and ginger paste.
Place cubed tuna in a bowl, add scallions (reserve some for garnish), then pour the marinade over all the ingredients and gently mix to coat everything. Sprinkle with the rice seasoning and reserved scallions.
