Salmon Poke Hawaiian Sushi Rice Bowl
Sticky sushi rice topped with succulent salmon sashimi, cubes of ripe avocado, salad leaves and plenty of seasoning to create this Hawaiian, poke bowl-inspired dish. A healthy meal that’s great for a quick week-day supper or a lazy weekend lunch.
- 30 mins
- Easy
- Mains
- 2 Servings
Ingredients
SERVES 2
- 400g cooked Yutaka sushi rice
- 2 tbsp Yutaka rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- ½ avocado, peeled and stoned freshly squeezed juice of ½ lime
- 250g Fresh sashimi salmon
- 1 shallot, finely chopped and soaked in water, drained
Dressing & garnish
- 1 ½ tbsp Yutaka tamari soy sauce
- 1 tbsp Yutaka Mirin
- Yutaka Wasabi paste for spicy flavour
- A handful of mixed salad leaves
- 2 tsp fried shallot flakes
- 2 tsp Toasted Yutaka sesame seeds
Directions
- Follow the instruction for cooking the rice.
- Mix the rice vinegar, sugar, salt in a cup until dissolve.
- Wet the surface of a sushi mixing bowl to prevent the rice sticking. When the rice is cooked, turn the rice into the bowl.
- Pour sushi vinegar over the rice and cutting rice sideways gently so that the rice grains aren’t broken. Let it cool down.
- Dice the avocado and salmon into cubes.
- Dress the salmon with the tamari soy sauce and mirin. (add wasabi for spicy flavour)
- Place the sushi rice in serving bowls, top with seasoned salmon, avocado, shallot, then mixed leaves, fried shallot flakes and toasted sesame seeds for more flavours and textures.
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