Poké bowl with alg Seaweed
- 1 salmon fillet with skin
- 2 tsp mirin
- 1 tsp soy sauce
- ½ tsp dried arame seaweed (optional)
- 1 tsp seasame oil
- 1 cup of cooked short grain rice
- 1 tsp alg Seaweed Bush Tucker
- ½ avocado, sliced
- ½ Lebanese cucumber, sliced
- 2 tsp alg Seaweed Bonito Sesame
- 1 tsp chopped spring onion
- 2 tsp tobiko roe
- extra soy sauce for serving
Steps
- Remove skin from salmon fillet
- Rehydrate arame seaweed with hot water and drain liquid. This will only take 5 minutes.
- Cut salmon fillet into small cubes and transfer into a small bowl. Add soy sauce, mirin, sesame oil, arame seaweed. Mix well and let the salmon marinate for 15 minutes.
- In the meantime, heat up a non-stick pan, without needing to add any oil, pan fry salmon skin with the skin facing down for 3-4 minutes and turn it over. Fry fish skin for another 3-5 minutes or until skin firms up and crispy. Remove from pan, cut into small pieces and set aside.
- To assemble the poké Layer cooked rice in a bowl and sprinkle alg Seaweed Bush Tucker.
- Arrange avocado, cucumber, tobiko roe and fish skin around the bowl and place marinaded salmon in the middle.
- Lastly, sprinkle alg Seaweed Bonito Sesame and spring onion.
- Pour a small dish of soy sauce on the side and add to poké bowl if needed.
PokeBros
Great recipe! Poke Bowls all day everyday! 🙂