Poke bowl
servings: 2
cook time: 25 minutes
Ingredients:
kewpie mayo..............3 tbsp
mini cucumbers...........2
pepper
rice vinegar.............1 tsp
salmon...................1/4-1/2 pound
salt
scallions
seaweed
sesame seeds
siracha..................1 tbsp
soy sauce................1 tbsp
sushi rice...............2 cups
garlic chili sauce.......2 cups
Cookware:
- Rice cooker
- Pan
- Chopsticks
Steps:
- Start cooking sushi rice in rice cooker
- sushi rice: 2 cups
- Cut mini cucumbers into thin slices, put into bowl and splash with rice vinegar, siracha, soy sauce. Stir and let it for 15 minutes
- mini cucumbers: 2
- rice vinegar: 1-2 tbsp
- garlic chili sauce: 2 tbsp
- soy sauce: 2 tbsp
- Mix kewpie mayo with rice vinegar, soy sauce,siracha.
- kewpie mayo: 3 tbsp
- rice vinegar: 1 tsp
- siracha: 1 tbsp
- soy sauce: 1 tbsp
- Sear salmon in pan then bake in oven until salmon is flakey when scraped with a fork. Season with salt and pepper to taste
- Finally, get sushi rice into bowl and plate with cucumbers and salmon. Sprinkle sesame seeds, scallions, mayo blend and siracha if desired.
- Mix all ingredients together and eat with slices of seaweed and chopsticks