Salmon Poke
4 servings
40 minutes
An excellent constructor dish from Hawaii. It is based on rice (you can also use other cereals), greens, fish or seafood and sauces. There are many poke recipes, but ours is the closest to the basic one, which leaves a lot of room for imagination. To make poke, take the products that you like and feel free to add them to your plate.
1
Prepare caviar sauce. Mix 30 grams of jalapeño, 30 grams of aioli sauce, 30 grams of kimchi sauce, and 30 grams of tobiko caviar in a blender. You can also buy a ready-made sauce called Mentaiko.
- Jalapeno pepper: 30 g
- Aioli: 30 g
- Kimchi sauce: 30 g
- Tobiko (flying fish roe): 46 g
2
Wash the cucumbers, peel them, remove the seeds and core, and cut into cubes.
- Cucumbers: 200 g
3
Wash the radish and slice it.
- Radish: 40 g
4
Remove the avocado flesh and cut it into cubes.
- Avocado: 100 g
5
Boil the rice until cooked.
- Thai jasmine rice: 600 g
6
Cut the salmon into cubes.
- Salmon: 160 g
7
Pour the caviar sauce into a bowl first, then add the warm rice.
- Tobiko (flying fish roe): 46 g
- Thai jasmine rice: 600 g
8
Layer the ingredients on top of the rice in order: salmon, chuka salad, corn kernels, pickled ginger, edamame beans, avocado.
- Salmon: 160 g
- Chuka wakame salad: 80 g
- Corn kernels: 80 g
- Pickled ginger (gari): 60 g
- Edamame (green soybeans): 40 g
- Avocado: 100 g
9
Place the nori seaweed in the middle.
- Dried nori seaweed: 4 g
10
Spread the furikake seasoning evenly over the entire surface.
- Furikake seasoning: 4 g
11
Pour ponzu sauce over the salmon fillet at the end.
- Ponzu sauce: 40 ml
12
Garnish with the remaining tobiko caviar.
- Tobiko (flying fish roe): 46 g