Shoyu-koji Salmon Poké Bowl

Print Recipe

Course Main Course

Cuisine Hawaiian

Servings 2

Ingredients

The Fish & Marinade

200 g salmon fillet (sashimi-grade)
20 g shoyu-koji (10% of the weight of the salmon)
1 tsp crushed garlic
1 tsp grated ginger

The Bowl

200 g steamed rice (per person or portioned to suit)
1 avocado, diced
1 yellow pepper, sliced
⅛ red cabbage, finely sliced
½ carrot, finely sliced
½ cucumber, diced (remove seeds, use flesh only)
½ red onion, finely sliced
2 radishes, finely sliced
120 g edamame (shelled)
1 tbsp toasted sesame seeds
1-2 spring onions, finely chopped
shredded nori seaweed (to garnish)

The Sauce

2 tbsp shoyu-koji
2 tbsp white tahini (sesame paste)
2 tsp white wine vinegar
2 tsp honey
2 tsp lemon juice
2 tsp sesame oil

Instructions

Prepare the Salmon: Pat the salmon dry with kitchen paper to remove any excess moisture and cut into 1.5cm cubes.
Marinate: Place the salmon and the marinade ingredients into a freezer bag, massage lightly to coat evenly, squeeze out the air and seal, then leave in the fridge for about 1 hour.
Make the Sauce: Mix the sauce ingredients together and set aside.
Prep the Vegetables: Slice the red onion and soak in water for 5 minutes, then drain and pat dry. Prep the remaining veggies in your preferred style.
Final Prep: Just before serving, take the salmon out of the fridge and dice the avocado.
Build the Bowl: Place the steamed rice in the centre of a bowl, then arrange the marinated salmon on top. Then arrange the rest of the vegetables around the centrepiece.
Garnish and Finish: Drizzle the sauce over the dish and then finish by scattering the sesame seeds, spring onions, and nori over the top.

Notes

Texture & Enzyme Action: Leaving the fish to marinate longer for half a day to overnight allows the enzymes to work their magic, resulting in a richer and more melt-in-the-mouth texture. The word in Japanese is nettori (ねっとり).