Salmon Poke
Main Dishes • Hawaiian
Description
Recipe provided by Chef John from a popular American restaurant.
Ingredients
- Rice 15 oz
- Salmon 10 oz
- Ponzu sauce 5 fl oz
- Leek 0 oz
- Toasted Sesame 0 oz
- Soy Sauce 0 fl oz
- Mizukan Sauce 0 fl oz
- Freshly squeezed orange juice 0 fl oz
- Mirin 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Tuna 1½ g
- Kombu Seaweed 0,4 pieces
- Vinegar essence 20 fl oz
- Sugar 20 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
For the ponzu sauce: combine soy sauce, mitsukan, mirin, lemon juice, and orange juice, then add bonito flakes. Let the sauce steep at room temperature for 24 hours. Strain before serving.
Step 2
Prepare the seasoning for the rice. To make the seasoning, you will need salt, sugar, Mitsukan rice vinegar, and kombu leaves. Mix all the ingredients together, then place on the heat and stir until the sugar and salt dissolve. Do not bring to a boil. After cooking, remove the kombu.
Step 3
Rinse the rice under running water, then cover it with water in a 1:1 ratio and steam it for 50 minutes. Fluff the rice three times: the first time as soon as you remove it from the heat, the second time after 10 minutes, and the third time another 10 minutes later. During this time, the rice will cool to room temperature. It can then be used for poke. If you store it in the refrigerator, make sure to reheat it before serving.
Step 4
Cut the salmon fillet into 1 cm cubes.
Step 5
Place the warm rice in a bowl, then top it with the fillet of salmon. Sprinkle with sliced onions and sesame seeds.
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