Poke Fever - Pokebowl Salmon - hawaiian Dish

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Cooked and served hot Poke Bowl -Pan seared Salmon cubes on sushi rice with asparagus,avocado, cucmber,seaweed sheets , pickled ginger, sesame seeds..

IINGREDIENTS

·         For the fish: 1 lb sushi-grade salmon filet, cubed 5 tbsp low-sodium soy sauce 2 tbsp sesame oil 2 tbsp lime juice 2 tsp rice wine vinegar ½ tbsp sriracha 2 tbsp green onion, thinly sliced

·         For the rice: 1 cup sushi rice 5 tbsp rice wine vinegar 1 tsp sugar salt, to taste seasoned seaweed, to taste

·         For the toppings: ½ ripe avocado, thinly sliced cucumber slices roasted seaweed sheets black and white sesame seeds
 
Cook sushi rice according to package instructions. In a small bowl, combine vinegar and sugar. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed.
In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, and green onion. Add cubed salmon and mix gently to combine.
To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.

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