Poke with Salmon and Nikkei Sauce

Main Dishes | Hawaiian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared by chef John Anderson from the Fish Market Café.

Ingredients

Rice - 21.2 oz
Salmon - 8.5 oz
Cucumbers - 2.8 oz
Chuka Salad - 2.8 oz
Pickled garlic - 2.1 oz
Scallions - 0.7 oz
Sesame bun - 0.3 oz
Dried Nori Seaweed - 0.3 oz
Lime - 2.8 oz
Tobiko Caviar - 0.7 oz
Sriracha - 2 fl oz
Avocado - 5.6 oz
Radish - 2.8 oz
Mirin - 1 fl oz
Mizukan Sauce - 0 fl oz
Sugar - 1.6 oz
Spanish onions - 2.8 oz
Ginger - 2.8 oz
Garlic - 0.7 oz
Soy Sauce - 13 fl oz
Lime Juice - 7 fl oz
Mild Chili Spice - 0.4 oz
Cilantro - 0.4 oz

Step by Step guide

Step 1

For the nikkei sauce: mix ginger, white onion, and garlic, then add soy sauce and lime juice.

Step 2

Prepare the dressing for the rice. To make the dressing, you will need mirin, mitsuukan, and sugar. Mix everything together.

Step 3

Rinse the rice under running water, then add water in a 1:1 ratio. Bring to a boil and simmer on low heat with the lid on for about 20 minutes. Once cooked, season the rice.

Step 4

Cut the avocado into small pieces, add half of the Nikkei sauce, salt, and pepper, and marinate for two minutes. Cut the salmon into 0.7 x 0.7 cm pieces, add the remaining half of the Nikkei sauce, and a mixture of cilantro and chili pepper, and let it marinate for another two minutes.

Step 5

Place the warm rice on a plate. Drizzle sriracha sauce evenly over the rice. Next, arrange all the ingredients in a circle, closer to the edges of the plate. Place the pickled ginger in the center. Top the salmon with tobiko roe. Finally, sprinkle with sesame seeds and add strips of nori.