SALMON POKE BOWL

The flavor of the popular poke bowl, also known by its English name poke bowl, can be enhanced by a seaweed salad from Quebec.

Ingredients

For the rice

Calrose rice (sushi rice)-500 ml (2 cups)

Water-625 ml (2 ½ cups)

Rice vinegar-60 ml (¼ cup)

White wine vinegar-60 ml (¼ cup)

Sugar-15 ml (1 tbsp)

Salt-15 ml (1 tbsp)

For the marinated salmon

Brown sugar-10 ml (2 tsp)

Garlic clove, minced-1

Chopped fresh ginger-10 ml (2 tsp)

Soy sauce-30 ml (2 tbsp)

Sesame oil-5 ml (1 tsp)

Maple syrup-15 ml (1 tbsp)

Fresh salmon (sushi grade), cubed-1 240 g (½ lb) steak

For the wafu sauce

Mayonnaise-250 ml (1 cup)

Chopped fresh ginger-2.5 ml (½ tsp)

Soy sauce-10 ml (2 tsp)

Sesame oil-2.5 ml (½ tsp)

Sriracha-2.5 ml (½ tsp)

Salt and pepper-to taste

For the edamame

Frozen edamame-250 ml (1 cup)

For mounting

seaweed salad

Lebanese cucumber, sliced-1

Carrot, julienned-1

Lime, quartered-1

Green onions, chopped-2

Preparation

For the rice

Rinse the rice with plenty of water.

Put the rice and water in a saucepan. Bring the water to a boil, then reduce the heat to minimum, cover the pan, and cook the rice for 18 minutes.

Meanwhile, heat the vinegars, sugar and salt in a small saucepan until dissolved.

Add the vinegar mixture to the cooked rice, mix, then set aside.

For the marinated salmon

Combine the marinade ingredients, except for the salmon.

Add the salmon cubes.

Cover the salmon in the marinade with plastic wrap and let it rest for 2 hours in the refrigerator.

For the wafu sauce

Mix all the ingredients for the wafu sauce in a bowl, adjust the seasoning if necessary, then set aside.

For the edamame

Blanch the edamame for 2 minutes, remove them from the boiling water, then plunge them into a basin of ice water to stop the cooking.

Remove the edamame from the ice water, then dry them well. Book.

For mounting

Put the rice in the bottom of the bowls. Add the vegetable garnishes. Arrange the salmon cubes on top, then add the wafu sauce.