Spicy Salmon Poke Recipe
brown rice, pickled cucumber, wakame, tobiko
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Ingredients
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Base
Pickled Cucumber
Wakame
Spicy Salmon
Method
Cooking the Brown Rice
- 1
Prepare the Rice
Rinse 1 cup of brown rice under cold water until the water runs clear. This removes excess starch.
- 2
Pickling the Cucumber
- 3
Prepare the Cucumber
Thinly slice the medium cucumber using a mandolin or sharp knife.
- 4
Make the Pickling Liquid
In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved.
- 5
Preparing the Wakame
- 6
Rehydrate the Wakame
In a bowl, soak 0.5 cups of dried wakame in 1 cup of water for about 10-15 minutes until it expands and softens. Drain and set aside.
Making the Spicy Salmon
- 7
Prepare the Salmon
Dice 1 pound of fresh salmon fillet into small cubes.
- 8
Mix the Marinade
In a bowl, combine 2 tablespoons of sriracha sauce, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Mix well.
- 9
Marinate the Salmon
Add the diced salmon to the marinade, tossing gently to coat. Allow it to marinate in the refrigerator for about 15-20 minutes.
- 10
Garnish with Green Onions and Tobiko
Chop 2 stalks of green onion and set aside. Once marinated, serve the salmon topped with the green onions and 0.25 cups of tobiko.