A simple and clean Hawaiian bowl, with raw salmon marinated in soy sauce, sesame, and scallions, served over tender rice. The garnishes remain understated to respect the spirit of traditional poke, which centers on well-seasoned fish.
Ingredients
- 320 g short-grain Japanese rice
- 430 ml water
- 600 g fresh salmon, appropriately sourced and treated for raw service
- 80 ml Japanese soy sauce
- 2 tbsp toasted sesame oil
- 1 piece sweet onion
- 4 pieces scallion
- 2 tbsp white sesame seeds
- 8 g dried wakame seaweed
- 2 sheets nori sheets
- 1 piece fresh red chili pepper
- to taste fine salt
Method
- Rinse the rice under cold water, stirring gently, until the water becomes noticeably less cloudy, then let it drain for a few moments so the grains firm up.
- Cook the rice with the water, covered, until fully absorbed and the grains are tender but still distinct; then let it rest off the heat, still covered, until it is soft and warm.
- Rehydrate the wakame seaweed in cold water until pliable, then drain thoroughly and press lightly to avoid making the bowl soggy.
- Very thinly slice the sweet onion, cut the scallions into thin rounds, slice the chili pepper, and snip the nori into ribbons; the garnishes must be ready before handling the fish.
- Pat the salmon dry with paper towels, remove any remaining pin bones, then cut into even cubes; the flesh should remain cold, glossy, and clean under the knife.
- Mix the soy sauce and sesame oil in a bowl, add the salmon, sweet onion, and a portion of the scallions, then gently toss until each piece is glossy without being mashed.
- Let marinate in the refrigerator just long enough for the salmon to season on the surface; it should remain supple and fresh, with a mild marine scent and no overpowering notes.
- Divide the warm rice among the bowls, arrange the marinated salmon on top, then add the wakame, remaining scallions, sesame seeds, nori, and chili pepper according to your desired heat level.
- Serve immediately, while the contrast between the warm rice, fresh salmon, toasted sesame, and briny seaweed is still sharp.
Nutrition
Per serving
- Energy
- 721.7 kcal
- Protein
- 39.49 g
- Carbohydrate
- 67.26 g
- Fat
- 30.22 g
- Fibre
- 3.01 g
- Calcium
- 69.42 mg
- Iron
- 1.94 mg
- Magnesium
- 98.73 mg
