![]() ![]() I made extra sauce in this recipe, so you can drizzle more sauce onto your rice if you’re not making sushi rice. But I would use brown rice or mixed grains if I wanted my dish extra healthy. Short grain white rice is the default grain for this recipe. Of course, you can always use regular steamed rice for your poke bowl. When I’m super lazy, I usually skip soaking the rice, adding the kombu, and mix the rice in my rice cooker bowl instead. My go-to sushi rice recipe is from Just One Cookbook. It is super easy to make and will make your poke bowl extra delicious. In short, sushi rice is made with short-grain white rice, steamed just like regular rice with a piece of kombu (dried seaweed), then mixed with rice vinegar and sugar while hot, and chilled to room temperature. Make sushi rice (optional but highly recommended) Not only does this speed up your prep, but it also makes your sauce texture really fine.Īlternatively, you can mix the sauce ingredients with a hand blender.Ģ. I usually use a garlic press to finely grate the garlic and a lemon zester to grate the ginger. It’s important to finely grate the aromatics, so you won’t bite into big chunks of ginger and garlic. Farm-raised salmon usually grow up in poor crowded conditions, with higher rates of bacteria, parasites, and diseases.Ĭooking notes 1. Also, they’re less likely to be exposed to antibiotics, pesticides, colorings, and other harmful substances used in some farm-raised fish. Living in the wild and eating their natural diet, wild-caught salmon have a lower risk of contamination from man-made toxins. That’s why it’s always a good idea to buy frozen salmon.īut when you cannot find sushi-grade salmon, using wild-caught salmon from a reliable source might be your next best option. But they are usually more susceptible to parasites than other types of fish such as tuna. What to do if you cannot find sushi-grade salmon Their Sockeye salmon is robust and rich in flavor with a firm texture that makes it perfect for a poke bowl. Copper River salmon are handled with extreme care on their journey from net to plate. It’s a non-profit in rural Alaska that works on behalf of 540 fishing families to help share their stories and their salmon with the world. When I was living in Austin, we usually went to Central Market to buy sushi-grade salmon and tuna.įor this recipe, I used Sockeye salmon from the Copper River Prince William Sound Marketing Association. For example, the Whole Foods near us carries various kinds of sushi-grade fish – skinned, cut into rectangular pieces, and packaged in boxes. You can usually find sushi-grade salmon in a high-end grocery store, in the freezer session near the fish and seafood section. That’s why a poke recipe usually recommends using frozen salmon instead of fresh salmon. And you can usually find a “sushi grade” label on fish that’s processed this way. The process kills the parasites while retaining the texture of the fish. Fish for sushi usually uses the latter approach, called flash freezing. The FDA Food Code states that fish eaten raw should be frozen at -4 degrees Fahrenheit for a minimum of seven days, or for 15 hours at a temperature of -31 degrees F. So I’m proud to say that this recipe is Hawaiian-approved!Īn introduction to sushi-grade salmon Why frozen salmonĬhoosing a high-quality salmon not only makes a difference in the taste of your dish, but for raw seafood especially, you want to make sure it’s 100% clean and safe to eat. To my biggest relief, he LOVED the taste and finished the whole bowl. I was so nervous because he’s from Hawaii. ![]() The other day, when I was testing the recipe, my friend came over and insisted I let him try it out. I used the traditional approach with fresh aromatics to create a rich sauce that goes perfectly with the salmon. My approach to the recipe was to keep it simple and refreshing. It has strong Japanese influences, which is why the traditional marinade is made from ingredients such as soy sauce and rice vinegar. A main dish of native Hawaiian cuisine, poke is basically diced raw fish, traditionally tuna, salmon, or octopus, marinated in Asian seasonings. Mmm… There’s really only one dish I crave when I’m hankering for a delicious combination of contrasting textures and vibrant colors and flavors that take me to the beach. The dish is quick enough to make for a weekday dinner and fancy enough to serve at your weekend dinner party. The recipe uses an extra aromatic sauce that has the right balance of savory, sour, sweet, and spicy. The salmon poke bowl is a perfect one-bowl meal that’s easy to make and packed with nutrition.
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