Poke with Salmon and Nikkei Sauce
Main Dishes • Hawaiian
Description
This recipe was shared by chef John Anderson from the Fish Market Café.
Ingredients
- Rice 20 oz
- Salmon 10 oz
- Cucumbers 5 oz
- Chuka Salad 5 oz
- Pickled garlic 0 oz
- Scallions 0 oz
- Sesame bun 0 oz
- Dried Nori Seaweed 0 oz
- Lime 5 oz
- Tobiko Caviar 0 oz
- Sriracha 5 fl oz
- Avocado 5 oz
- Radish 5 oz
- Mirin 0 fl oz
- Mizukan Sauce 0 fl oz
- Sugar 0 oz
- Spanish onions 5 oz
- Ginger 5 oz
- Garlic 0 oz
- Soy Sauce 15 fl oz
- Lime Juice 5 fl oz
- Mild Chili Spice 0 oz
- Cilantro 0 oz
Step-by-Step Guide
Step 1
For the nikkei sauce: mix ginger, white onion, and garlic, then add soy sauce and lime juice.
Step 2
Prepare the dressing for the rice. To make the dressing, you will need mirin, mitsuukan, and sugar. Mix everything together.
Step 3
Rinse the rice under running water, then add water in a 1:1 ratio. Bring to a boil and simmer on low heat with the lid on for about 20 minutes. Once cooked, season the rice.
Step 4
Cut the avocado into small pieces, add half of the Nikkei sauce, salt, and pepper, and marinate for two minutes. Cut the salmon into 0.7 x 0.7 cm pieces, add the remaining half of the Nikkei sauce, and a mixture of cilantro and chili pepper, and let it marinate for another two minutes.
Step 5
Place the warm rice on a plate. Drizzle sriracha sauce evenly over the rice. Next, arrange all the ingredients in a circle, closer to the edges of the plate. Place the pickled ginger in the center. Top the salmon with tobiko roe. Finally, sprinkle with sesame seeds and add strips of nori.
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