Poke Salmon With Aji Amarillo Recipe

Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and 2.25 cups water in a medium saucepan; bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest covered 10 minutes.

While rice rests, warm the rice vinegar, sugar and 1/2 tsp salt in a small bowl until sugar dissolves (microwave 15–20 seconds or whisk). Gently fold seasoning into the hot rice with a wooden spoon or rice paddle, fanning if possible until slightly glossy. Keep covered and warm.

Use only sashimi-grade salmon kept very cold. Pat dry with paper towels and cut into 1/2-inch dice.

In a medium bowl combine 4 tbs fresh lime juice and 2 tbs fresh orange juice. Add 1.5 tbs aji amarillo paste, 1 tbs soy sauce, 0.5 tsp sesame oil and whisk until smooth.

Add the diced salmon to the citrus-aji mixture, toss gently to coat, then add the thinly sliced red onion, 2 tbs chopped cilantro, 0.5 tsp kosher salt and 0.25 tsp black pepper. Marinate 6–10 minutes in the refrigerator — you want the fish lightly 'cooked' by the citrus but still tender (shorter time for very fresh sashimi texture, longer for firmer ceviche).

In a small blender or bowl, combine 3 tbs aji amarillo paste, 1/2 cup mayonnaise, 3 tbs evaporated milk (or whole milk), 1 tbs fresh lime juice and 1 small minced garlic clove.

Blend or whisk until completely smooth. While blending, slowly drizzle in 1 tsp vegetable oil to emulsify. Taste and adjust salt (about 1/2 tsp) and lime if needed. The sauce should be creamy, bright yellow and pourable; if too thick, add 1 tsp water or more milk to loosen.

If using frozen edamame, thaw and cook according to package (usually boil 3–4 minutes), drain and pat dry. If using raw choclo (fresh or canned), warm gently in a small pan or microwave and drain.

Rehydrate dried wakame in cold water 5–10 minutes until tender, then drain thoroughly and squeeze out excess water. Toss wakame with 1 tsp neutral oil and 1 tsp rice vinegar (optional) and set aside.

Slice cucumber into thin half-moons, cut avocado and sprinkle with a few drops of lime to slow browning. Thinly slice scallions and toast sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant; watch closely so they do not burn.

Divide the seasoned rice between 4 bowls (about 1/2 cup cooked rice per bowl if serving 4).

Top each bowl with a portion of the marinated salmon ceviche (about 4 oz / 110 g each). Spoon or arrange edamame, choclo, wakame and cucumber around the salmon. Add avocado slices and scatter sliced scallions and microgreens or cilantro.

Drizzle 1 tbs soy sauce across the bowls in a thin stream and spoon 1.5–2 tbs of the aji amarillo sauce over the salmon (or serve extra on the side). Sprinkle toasted sesame seeds and add a lime wedge to each bowl.

Serve immediately so the salmon retains tender texture; provide extra aji amarillo sauce and soy for diners to adjust heat/salt.