SMOKED SALMON "POKE" BOWL
You guys this might be my favorite recipe so far on this blog. Gosh its so good, I want to make it every single day.
I have been craving Poke lately, but there are a few problems. Problem number one, when you go out to restaurants to get Poke its expensive and problem number two, the portions are small. Then in order to make Poke, which typically has raw Ahi Tuna it, costs about $25 a pound. I am unemployed so a I gotta be on a budget and not spend so much on my fish. So my fix is I replaced Ahi Tuna with Smoked Salmon and the results were to die for. I was able to have a huge bowl of "Poke" without the guilt of the price tag.
If you are able to afford Ahi Tuna I would pull the trigger and totally sub out the smoked salmon for it.
furikake (toasted nori topping, can also be purchase at most grocery stores)
2 toasted nori sheets
2 tablespoons toasted sesame seeds
2 teaspoons sugar
1/2 teaspoon toasted sesame oil
a pinch of salt
2 tablespoon tamari or soy sauce
2 garlic cloves, minced
juice from 1/2 of lime
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon sesame oil
Cooked brown rice, at room temperature
4 oz smoked salmon, cut into strips
2- 3 thinly slicled scallions
¼ cup macadamia nuts
½ ripe avocado, pitted and sliced
1 cup cooked soy beans
Furikake (recipe above) or toasted sesame seeds
In a small bowl tear the nori strips into very small pieces. Add sesame seeds, sugar, and sesame oil, mix and season to taste with salt. Store in an airtight container at room temperature for up to a week.
Make the dressing: In a small bowl combine the Tamari or soy sauce, garlic, lime juice, rice vinegar, sugar and sesame oil.
In a small bowl pour some sauce over smoked salmon and toss. Chill for at least 10 minutes and up to an hour.
Evenly divide rice between bowls. Top with smoke salmon, scaillons, macadamia nuts, avocado, and soy beans. Pour on dressing and gently toss. Sprinkle furikake on top.