Salmon poke with Korean roasted seaweed
This Salmon Poke Bowl is a homemade version of the popular Hawaiian dish. It’s fresh, flavourful, and even better than your favorite sashimi.
YIELDS
2
TO
4
Ingredients
- 4oz sashimi grade salmon, small diced
- 2 tablespoons chopped green onion
- 1 tablespoon toasted black and white sesame seeds
- 1 tablespoon roasted sesame oil
- 2 tablespoons honey
- 2 tablespoons shoyu
- 1 tablespoon Korean ssamjang soybean paste
- 2 tablespoons finely chopped Japanese pickled ginger
- 1 cup of cooked sushi rice, room temperature
- 1 x avocado, sliced thinly
- 2 packs of Korean roasted seaweed
Directions
- Whisk and mix the oil, shoyu, honey, and ssamjang in a medium-sized mixing bowl.
- Add cut salmon, green onion, toasted sesame seeds, and chopped pickled ginger. Mix well and let marinate for ten minutes in the fridge before serving.
- Assemble a piece of salmon with a small scoop of rice and one slice of avocado per sheet of seaweed to eat. Enjoy!
