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Salmon Poke Bowl By Brooke Williamson
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=l7IsrZYz4h4
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e • • Here is what you'll need! • LOMI-LOMI SALMON POKE BOWL AS MADE BY BROOKE WILLIAMSON • INGREDIENTS • 6 ounces fresh salmon • Salt • 1 ounce Persian cucumber, cubed small • 1 ounce tomato, cubed small • 1 ounce scallion, sliced • 1 ounce onion, diced • 2 ounces shoyu dressing • 12 ounces cooked short grain sushi rice • Nori, sliced (roasted, unseasoned seaweed) • Shoyu Sauce • 1 teaspoon fresh ginger, grated • 1-2 cloves garlic, grated • 1 cup soy sauce • ¼ cup granulated sugar • ¾ cup rice vinegar • ¼ cup mirin • ¼ cup sesame oil • • PREPARATION • 1. Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours. • 2. Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. • 3. Mix salmon, cucumber, tomato, scallion, and onion in a bowl. • 4. In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved. • 5. Spoon shoyu dressing on poke bowl. • 6. In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste. • 7. Garnish with sliced nori and serve immediately! • • Check us out on Facebook! - facebook.com/buzzfeedtasty • Credits: https://www.buzzfeed.com/bfmp/videos/... • • MUSIC • Licensed via Audio Network • • EXTERNAL CREDITS • Brooke Williamson
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