Salmon Miso Poke Bowl

I am a sucker for sushi. I could spend an entire pay check on it no problem…you know no problem besides all of the stuff I should be buying besides sushi. So ceviche and learning how to do it safely is really a god sent. Cooking with acid can change your life! So below is my beloved Salmon Poke bowl. Be sure not to rush this and as always I am not responsible for your stomach or any food borne fun gastro intestinal problems you might have if you buy the wrong fish.

Salmon:

  • 8 oz salmon sashimi grade or frozen**
  • 2 tbsp rice vinegar
  • 1/2 Small white onion
  • 1 Avocado
  • 1 teaspoon of white miso
  • 2 teaspoon of soy sauce

Remove skin from salmon along with middle part / any “Grey” area. Cut into 1/2 cubes. In a bowl whisk together vinegar, soy and wasabi. Toss Salmon so it is completely coated. Cover and put into refrigerator for 3-12 hours, stirring every hour to make sure that all of the salmon comes into contact with the vinegar. The vinager is the element doing to “Cooking” here.

Slice Onion thinly and chop avocado into 1/4 inch cubes

When ready to serve, mix mix together 1 table spoon of mayo of veganize and squirt or sriracha rooster sauce. Drain the salmon from the remainder of the vinegar/soy mixture before tossing in the “Spicy mayo” along with the onion.

Bowl:

  • Cook off brown sushi rice as instructed on the package. I get mine at the asian market.
  • Dried Seaweed
  • Radishes cut thinnly
  • Pickled Diakon
  • Furikake (Seaweed Seasoning)

Place all together. Enjoy!

**When you buy frozen salmon it kills off most of the bactria. Salmon should spring back after you poke it and not smell like anything.

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