Calder Plaza Poke Bowl Recipe
Cold-smoked salmon, avocado, cucumber, edamame, mango, rice, sesame seeds, sesame soy, & aji aioli (GF). Substitute fried tofu to make it Vegetarian!
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Ingredients
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Base
Toppings
Sauces
Optional (Vegetarian)
Method
Prepare the Rice
- 1
Rinse and Cook the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- 2
Season the Rice
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare the Toppings
- 3
- 4
Prepare Edamame
If using frozen edamame, cook according to package instructions, typically boiling for 3-5 minutes. Drain and set aside.
- 5
Prepare Proteins
If using fried tofu, cut it into cubes. If using cold-smoked salmon, slice it into bite-sized pieces.
Assemble the Poke Bowl
- 6
- 7
Add Sauces
Drizzle 2 tablespoons of soy sauce and 1 teaspoon of sesame oil over the poke bowl. Finish with a dollop of aji aioli and sprinkle sesame seeds on top.