Salmon Poke Bowls

I’m such a fan of poke bowls and so bummed that this Hawaiian dish hasn’t made its way to Madrid yet. Recently Poke Maoli opened up in Barcelona and I’m praying that they open a place in Madrid as soon as possible. In the meantime I have been perfecting my poke “recipe.”

Processed with VSCO with hb2 preset

I N G R E D I E N T S:

200g Sushi grade salmon (or tuna)

1tsp sesame oil

2tbsp soy sauce

1tsp honey

1tsp brown sugar

1tsp rice vinegar

1tsp Sriracha

1/2tsp red pepper flakes

1 in ginger, minced

1 clove garlic, minced

salt

pepper

wakame seaweed salad

1/2cup white rice

toasted sesame seeds (optional)

green onion (optional)

Boil 1 cup water and add rice. Stir. Cover with lid and cook for 20 minutes. Let cool.

Cube fish. Place in bowl. Salt and pepper the salmon and drizzle with sesame oil. In another bowl mix approximately 2 tbsp soy sauce with 1 tsp honey, brown sugar, rice wine vinegar and Sriracha. Mix. Add garlic and ginger. Sprinkle with red pepper flakes. Pour soy mixture over fish, mix and place in fridge 1 hour.

Place rice in bowl and top with wakame salad and the fish. Sprinkle with sesame seeds and green onion. Enjoy!