Recipe - External
Ingredients
12 oz sushi-grade salmon
6 oz rice
1 tablespoon sesame seeds
1/2 avocado
2 stalks green onion
2 shallots
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons green onion rings
6 oz rice
1 tablespoon sesame seeds
1/2 avocado
2 stalks green onion
2 shallots
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons green onion rings
Prep Time
30 minutes
Cook time
20 minutes
Level
Intermediate
Follow these Steps
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1.
Cook the rice and let it cool. Remove skin from the salmon and then slice into 3/4-inch cubes.Button -
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2.
In a small bowl, combine the soy sauce, sesame oil and green onion.Button -
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3.
Add the fish cubes to the bowl and fold until thoroughly mixed.Button -
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4.
Tightly cover the bowl with the marinated fish and marinate in the refrigerator for 1/2 hour.Button -
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5.
Toast sesame seeds in a frying pan over medium heat. Slice the shallots into fine rings and sautee them until golden.Button -
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6.
Cut the avocado into cubes.Button -
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7.
Assemble the poke bowls by adding rice, fish, avocado and the rest of the toppings.Button
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