About the Recipe
The Hawaiian poke bowl has become a bit of a "thing" in recent times. Poke dishes seem to share the same origin as the Japanese "chirashi" dish - both dishes use leftover fish. In the case of the poke bowl, legend has it that fishermen used the leftovers from their catch to create the dish. I combine the poke bowl idea here with a Japanese twist, using fresh salmon cooked in miso with edamame, some spicy seafood sticks and bell pepper.
Ingredients
1/2 yellow bell pepper
6 seafood sticks
1 tbsp mayonnaise
a little sriracha*
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 but the dish will be a little less rich)
(see my “how to make sushi rice” recipe)
2 tsp toasted white sesame seeds (optional)
2 baby tomatoes (optional)
* sriracha is a Thai chilli sauce. if you don't have any, you can use another chilli sauce variety
Preparation
slice & chop the bell pepper
chop the seafood sticks into little cubes
make a spicy mayo by mixing the mayonnaise with a little
sriracha (or a similar chilli sauce)
mix the spicy mayo with the chopped seafood sticks
heat the veg oil in a frying pan
fry the salmon fillets (skin down) for 4-5 mins, turn & cook for a 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 into each 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