Salmon Poke Sushi Bowl

Ingredients

The base ingredients of these bowls are:

• Salmon - Poke bowls are traditionally tuna, but we love the flavours of the salmon with the texture of the crispy skin. So tuna would be a great variation of this dish. Tofu or chicken would make great proteins for sushi poke bowls too.
• Rice - we use sushi rice but medium grain rice would work well too. Or for a healthier option try brown rice.
• Japanese flavour ingredients - Miso paste, sake, soy sauce, a little sugar and sushi rice seasoning (or vinegar, as its sometimes called). You should be able to pick up all of these ingredients at your local supermarket, if not then you will definitely find them at your local Asian grocery store.

Sushi bowl toppings

Our recipe adds lots of tasty toppings, you can use all of them for the full flavour experience or mix and match.

• Edamame beans - we can eat these delicious little beans by themselves but are a great addition to any Japanese dish.
• Avocados.
• Sheets of dried nori - edible seaweed, also known as sushi sheets.
• Pickled ginger.
• Spring onions, also known as scallions.
• Japanese mayo, we love the Kewpie brand.
• Additional soy sauce.

You could also make it your own by adding a mix of your favourite salad ingredients, sesame seeds, sliced chilli or sriracha for a little kick.

What is miso?

Miso is fermented soybeans and also includes barley or rice. The soybeans are mixed with koji which starts the fermentation process. They are then left for 1-5 years to do its thing and then is ground into a paste.

There are 3 main types of miso, white (shiro miso) , yellow (shinshu miso) and red (aka miso), with red being the strongest in flavour. Miso is high in proteins, minerals and vitamin rich.

Miso is a very versatile ingredient in Japanese cooking, used in soups, marinades for meat and seafood, rubbed on vegetables, salad dressings. The options are endless and the flavour that miso brings to cooking is unique with a real umami sweet salty taste. We use white miso paste to glaze the salmon and bring delicious balance to this dish.

Instructions

In a few simple steps this tasty dish can be on the table, ready to eat. Making it a great week day meal!

• Marinate the salmon - doing this in the morning will not only create great flavour but will save time later on!
• Cook your rice.
• Prep your topping ingredients.
• Use our instructions (below) to perfectly cook your miso glazed salmon.
• Serve in a bowl and enjoy!

How to cook salmon and get the perfect crispy skin.

Learning to get the skin of your protein crispy may seem like a chefs secret but it is really simple. If you are cooking salmon, white fish or chicken the process is always the same.

First step is to remove any moisture from your protein. So pat it dry with a paper towel before you start cooking.

Whether you are using a non stick pan or a cast iron pan, just make sure it can go straight in your oven. Heat your pan until smoky hot, season your protein with a little salt and place straight into your hot pan. Leave for about 30 seconds, then turn the heat to low and leave your fish. Don't poke it or try to move it as you will risk tearing the skin!

I usually cook the protein skin side down for the whole cooking process. Once the protein has been on the stove top, on low for about 5 minutes, place into a hot oven. For fish it will generally take an extra 3-4 minutes to cook through, once cooked remove and carefully flip it over and let it rest in the pan.

There you go its that simple and you will have delicious crispy skin!