Salmon Poke BowlSalmon Poke Bowl

Step 1

Cook the rice and let it cool.

Step 2

If you bought salmon with skin, remove it with a sharp knife. You can slice the fish easiest if you put it into the freezer for 1/2 hour to firm it up. Cut the fish into 3/4-inch (1.5 - 2 cm) cubes.

Step 3

Shoyu: Mix soy sauce, sesame oil and green onion.

Step 4

Spicy mayo: Mix mayonnaise, sriracha and salt until well combined.

Step 5

In a bowl, combine the fish and one of the marinades above and fold until thoroughly mixed. If you want to use both marinades, half the amounts or double the amount of fish. Tightly cover the bowl with the marinated fish and prepare the rest of the ingredients. You can marinate the fish up to one day in advance and store it in the fridge, or use it immediately. I prefer it marinated for 1/2 hour.

Step 6

Toast sesame seeds in a frying pan without oil over medium heat until the white sesame seeds take on some color (golden). Remove them from the pan (residual heat).

Step 7

Slice the shallots into fine rings and sautee them in a small frying pan with 1 tablespoon of oil until golden to light brown. Remove from pan and put them on a paper towel.

Step 8

Slice the garlic lengthwise and fry in a pan until golden in color. Put the slices aside on a paper towel. If fried shallots and garlic turn too dark, they will taste bitter so keep an eye on them.

Step 9

Half the avocado, remove the pit and carefully remove the flesh with a spoon. Cube the avocado.

Step 10

Assemble the poke bowls: First, add some rice to the bowl, followed by the marinated fish. Add avocado and the rest of the toppings (fried shallots and garlic, daikon cress) and sprinkle with toasted sesame seeds. Enjoy!