Poke with salmon and nikkei sauce
4 servings
60 minutes
The recipe was shared by the chef of the Fishop cafe Timur Abuzyarov.
1
For the nikkei sauce: mix ginger, white onion, garlic, add soy sauce and lime juice.
- Ginger: 80 g
- White onion: 80 g
- Garlic: 20 g
- Soy sauce: 400 ml
- Lime juice: 200 ml
2
Prepare a dressing for rice. For the dressing, you will need mirin, mitsukan, and sugar. Mix everything together.
- Mirin: 45 ml
- Mizkan sauce (Japanese seasoned vinegar): 20 ml
- Sugar: 45 g
3
Rinse the rice under running water, add water in a 1:1 ratio, bring to a boil and cook for about 20 minutes on low heat with a lid. Season the cooked rice.
- Rice: 600 g
4
Cut the avocado into small pieces, add half of the nikkei sauce, salt, pepper and marinate for two minutes. Cut the salmon into 0.7 x 0.7 mm pieces, add the second half of the nikkei sauce and a mixture of cilantro and chili pepper, and marinate for another 2 minutes.
- Avocado: 160 g
- Soy sauce: 400 ml
- Chili pepper: 10 g
- Cilantro: 10 g
- Salmon: 240 g
5
Place warm rice on a plate. Drizzle sriracha sauce over the rice evenly. Next, arrange all ingredients in a circle closer to the edges of the plate. Place pickled ginger in the center. Top the salmon with tobiko roe. Sprinkle sesame on top and add nori cut into strips.
- Rice: 600 g
- Sriracha: 80 ml
- Pickled ginger (gari): 60 g
- Tobiko (flying fish roe): 20 g
- Sesame seeds: 8 g
- Dried nori seaweed: 8 g