Salmon Poke

6 servings

45 minutes

Recipe provided by Cutfish Chef Glen Ballis.

Energy value per serving

• Calories: 771
• Proteins: 15.8g
• Fats: 3.8g
• Carbohydrates: 162.5g

Ingredients

• Rice: 480 g
• Salmon: 240 g
• Ponzu sauce: 80 ml
• Chives: 8 g
• White sesame seeds: 8 g
• Soy sauce: 30 ml
• Mitsukan sauce: 70 ml
• Freshly squeezed orange juice: 20 ml
• Mirin: 50 ml
• Lemon juice: 17 ml
• Tuna shavings: 2 g
• Kombu seaweed: 0.4 pc
• Vinegar: 665 ml
• Sugar: 530 g
• Salt: 65 g

Cooking steps

1. For ponzu sauce: mix soy sauce, mitsukan, mirin, lemon and orange juices, add tuna flakes. Let the sauce steep for 24 hours at room temperature. Strain.

   Required ingredients:

   • Soy sauce: 30 ml
   • Mitsukan sauce: 70 ml
   • Mirin: 50 ml
   • Lemon juice: 17 ml
   • Freshly squeezed orange juice: 20 ml
   • Tuna shavings: 2 g

2. Prepare a seasoning for rice. For the seasoning, you will need salt, sugar, Mitsukan rice vinegar, and kombu leaf. Mix all ingredients, then place on heat and stir until the sugar and salt dissolve. Do not bring to a boil. After preparation, remove the kombu.

   Required ingredients:

   • Salt: 65 g
   • Sugar: 530 g
   • Vinegar: 665 ml
   • Kombu seaweed: 0.4 piece

3. Rinse the rice under running water, add water in a 1:1 ratio and steam for 50 minutes. Stir it. Mix the rice three times: first right after removing from heat, second after 10 minutes, and third after another 10 minutes. During this time, the rice will reach room temperature. It can then be used for poke. If stored in the fridge, it should be reheated before serving.

   Required ingredients:

   • Rice: 480 g

4. Cut the salmon fillet into 1 cm cubes.

   Required ingredients:

   • Salmon: 240 g

5. Place warm rice in a bowl, top with salmon fillet. Sprinkle with sliced onion and sesame.

   Required ingredients:

   • Rice: 480 g
   • Salmon: 240 g
   • Chives: 8 g
   • White sesame seeds: 8 g