Credit to A Tasty Kitchen for this beautiful Pokè bowl recipe.
PREP TIME: 30 MINS | COOK TIME: 15 MINS
An amazing pan-fried miso-glazed salmon served poke bowl style that will get your taste buds going.
4 Salmon portions 180g each, skin on
60 g White miso paste
50 ml Sake
2 tsp White sugar
2 tbsp Light soy sauce
1.5 cups Sushi rice
3 cups water
3 tbsp Sushi rice seasoning
1 cup Shelled edamame beans
2 sheets Dried nori
2 stalks Spring onion
Kewpie Mayonnaise Japanese Mayonnaise
Pre heat your oven to 180 deg C The first step is to marinate the salmon. Ensure all the bones are removed from your portioned salmon fillets.
Whisk together your miso paste, sake, sugar and soy sauce. Place your salmon fillets into the marinade and leave to the side or in the fridge. You want to marinate your fish for a minimum of 30 minutes but the longer the better.
Take your sushi rice and wash under running cold water until the water runs clear to remove the excess starch. Place into a medium pot and add the water, cover with a lid and bring to the boil, as soon as it boils reduce the heat to low, do not remove the lid. Your rice should take 8-9 minutes until all the water has been absorbed. Remove from the heat and allow to sit for 10 minutes. Add the sushi seasoning and stir through the rice. Cover and leave until needed.
Now get all your garnish ready for your final presentation, thinly slice the spring onions, 1/2 your avocados and remove the stone, spoon out of the skin using a large spoon, slice with your knife to fan them out.
Cut the nori into small squares or strips, keeping dry.
Now its time to cook your salmon fillets. Wipe off all the marinade as it will burn easily if left on the fish. Pat dry the skin with a paper towel. Heat a large pan to a medium hot heat, add a little canola oil and carefully place your salmon portions skin side down. Be careful as the oil might spit a little from the moisture of the marinade.
Leave for 30 seconds then lower the heat to low and leave gently cooking, allowing the skin to crisp. Do not touch the salmon. After 4-5 minutes on low place the pan into the oven and cook for a further 4 minutes.
Remove from the oven and set aside to rest. Using a pallet knife carefully remove the salmon from the pan, the skin should be lovely and crispy. You can then peel off the crisp skin and serve as part of the garnish.
Time to serve! Evenly add the sushi rice to your serving bowls, place the salmon over the top and arrange the avocado, edamame, pickled ginger, nori, crispy salmon skin and spring onions. Squeeze a bit of kewpie mayonnaise to the side.
Serve with some soy sauce and enjoy!