Spicy Sockeye Salmon Bowl
Spicy Sockeye Salmon Bowls:
We have friends and family members who are not as stoked on raw fish as we are. This recipe brings all the same yummy flavors as a traditional poke bowl but with cooked salmon instead of raw. Each year we are lucky to fill our freezer with wild-caught Alaskan sockeye salmon. You can use any salmon that you have but remember to buy the best quality fish you can find for the best result.
Tools:
Rice Cooker
Kife
Pinbone Tweezers
Cutting Board
Small Mixing Bowl
Microplane
Baking Sheet (covered in tin foil if you want an easier clean up)
Ingredients:
1/2 per person wild Alaskan sockeye salmon (this recipe is for 1 lb of salmon)
Sushi Rice (1/2 cup cooked per person)
Mayo 1/4 cup
Sriracha 1/4 cup (more or less depending on how spicy you like your food)
Tamari 1/4 cup
Ponzu 3 tablespoons
Rice Vinegar 3 tablespoons (non-seasoned)
Toasted Sesame oil 1 tablespoon
green onions, 2 whole diced
Garlic 3 cloves minced
Ginger 1 inch chunk diced
Cabbage 1/4 cup
Other Toppings: avocado. sesame seeds, cilantro, cucumbers
How To:
Salmon marinade:
In a plastic bag combined; minced garlic, minced ginger, diced green onions, toasted sesame oil, rice vinegar, tamari, and ponzu.
Skin, debone, and cube salmon. Make cubes as big or little as you like but I think smaller bite-size is nice to allow you to eat multiple ingredients together in one bite.
Place salmon in marinade bag, shake, squeeze out air, seal bag and place in the refrigerator for 1 to 4 hours.
Rice:
Follow rice cooker directions. Don’t forget to rinse your rice before you begin!
Prep Toppings:
Combine mayo and siracha, mix until fully blended together.
Slice Cucumbers, dice cilantro, dress cabbage with 1 tablespoon rice vinegar and 1 tablespoon tamari, slice avocado
Cook Salmon:
Preheat oven to 375 degrees
drain salmon and place it on a baking sheet
Bake for 8 minutes or until salmon starts to flake apart. Remember, it will continue to cook ager it’s out of the oven.
Chow:
Fill your bowl up and enjoy!