Poke bowl dishes are a bit of a think these days, aren't they?
As I've said before on my blog, the origins of the poke bowl are a lot like the Japanese dish, "chirashi sushi" - a bed of rice scattered with the parts of a fisherman's catch that he didn't sell - you know, the offcuts and things like that. Taking that as the "old school" dish, lots of variants have been created over the past couple of years and now you can even find restaurants that specialise in selling poke style dishes.
I like to think my latest recipe holds true to the origin of the poke bowl in that it is very much a fish dish. I try to vary the textures and flavours of a poke bowl so in this recipe you get a little spice, some miso, fresh crunchy pepper and some salty edamame. The spice I used here was Thai sriracha but you could use any chilli pepper sauce to create a little bit of heat. Once I created my flavours and textures, I arranged them on a bed of sushi rice. You can use plain steamed rice but I like to think the sushi rice just adds another flavour to the spectrum and makes your poke bowl a little richer. Whenever I make this, I see a lot of happy faces around the table, so I think I must be doing something right!
If you want to give it a try, you can find the Youtube tutorial by clicking Miso salmon Poke bowl or scroll to the end of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
For an alternative poke bowl dish with sashimi, why not try my Salmon & Tuna Poke bowl?
Miso Salmon Poke bowl
ingredients:
(makes 2 servings)
1/2 yellow bell pepper
6 seafood sticks
1 tbsp mayonnaise
a little sriracha (any chilli sauce)
300g salmon fillets
1/2 tbsp vegetable oil
for the miso sauce:
3 tbsp cooking sake
2 tbsp sugar
3 tbsp miso
100g frozen edamame
1/2 tsp salt
2 portions of cooked sushi rice (you can use plain rice if you wish)
(see my “how to make sushi rice” recipe on the site)
2 tsp toasted white sesame seeds (optional)
2 baby tomatoes (optional)
how to:
slice & chop the bell pepper
chop the seafood sticks.
make a spicy mayo by mixing the mayonnaise with a little sriracha (or a similar chilli sauce).
mix with the chopped seafood sticks
heat the veg oil in a frying pan and fry the salmon fillets (skin down) for 4-5 mins, turn & cook for further 4 mins
now to make the miso sauce:
put the cooking sake, sugar & miso in a pan, stir & simmer for a few minutes until the alcohol has evaporated
cook the edamame with salt in boiling water for 3-4 mins, then drain & set aside
remove the salmon skin, then gently break up the salmon and add the miso sauce, mixing well
to assemble, put a serving of sushi rice in a bowl, place 1/2 of the miso salmon, then 1/2 of edamame on the top. next, add the spicy mayo seafood, last add the chopped pepper
garnish with a tomato and sprinkle over the sesame seeds (optional)