LOMI-LOMI SALMON POKE BOWL BY BROOKE WILLIAMSON RECIPE BY TASTY

Lomi-Lomi Salmon Poke Bowl By Brooke Williamson Recipe by Tasty image

Provided by Robert Broadfoot

Categories Dinner

Yield 1 serving

Number Of Ingredients 15

6 oz sushi-grade salmon
salt, to taste
1 oz persian cucumber, cubed small
1 oz tomato, cubed small
1 oz scallion, sliced
1 oz onion, diced
12 oz short grain sushi rice, cooked
nori, sliced - roasted, unseasoned seaweed
1 teaspoon fresh ginger, grated
1 clove garlic, grated
1 cup soy sauce
¼ cup granulated sugar
¾ cup rice vinegar
¼ cup mirin
¼ cup sesame oil

Steps:

Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
Dice the cucumber and add into the bowl with the salmon.
Dice the tomato and add into the bowl.
Slice the scallion and add into the bowl.
Dice the onion and add it into the bowl. Mix until combined.
In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
Spoon shoyu dressing on poke bowl. Mix to coat.
In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
Slice nori into small strips.
Garnish with sliced nori and serve immediately!
Enjoy!