Last week we bought salmon for a weekend meal and when it came down to it, didn't really want to cook it the way we originally planned. So we changed course and adapted a tuna poke recipe for the salmon. It turned out great. We just ended up cooking the salmon a little before plating but followed the rest to perfection!
Ingredients
Poke
2 (4 ounce) sushi grade tuna steaks, cubed
1/4 cup soy sauce or tamari
1 tablespoon sesame chili oil or regular sesame oil
2 teaspoons grated ginger
1 to 2 teaspoons crushed red pepper flakes
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
1 cup Persian cucumbers, sliced
1 tablespoon rice vinegar
1 teaspoon honey
3-4 cups sushi rice, cooked
avocado, pickled ginger, and nori sheets - for serving
fried shallot crumbs (recipe in notes)
Spicy Mayo
1/3 cup olive oil mayo
1 to 2 tablespoons sriracha
2 teaspoons soy sauce or tamari
1 teaspoon honey
Instructions
1. To make the poke. In a medium bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.
2. To make the cucumber salad. Toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt.
3. To make the Spicy Mayo. In a small bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari).
4. To assemble, add the rice to bowls, top with avocado, cucumber salad, poke, pickled ginger, green onions, and nori. Spoon over the spicy mayo. Sprinkle on the crumbs. Serve with additional spicy mayo.
Notes
Fried Shallot Crumbs: In a skillet combine 2 tablespoons sesame oil and 2 thinly sliced shallots over medium heat. Cook until golden, 4-5 minutes. Remove from the heat and add 1/3 cup Panko and 2 tablespoons sesame seeds. Season with salt.
OH WAIT, we actually didn't make the spicy siracha. XOXO
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