Products used in this recipes - Alg Seaweed Bush Tucker, Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame
Serves 1
Ingredients
1 salmon fillet with skin
2 tsp mirin
1 tsp soy sauce
½ tsp dried arame seaweed (optional)
1 tsp seasame oil
1 cup of cooked short grain rice
1 tsp Alg Seaweed Bush Tucker
½ avocado, sliced
½ Lebanese cucumber, sliced
2 tsp Alg Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame
1 tsp chopped spring onion
2 tsp tobiko roe
extra soy sauce for serving
Steps
- Remove the skin from the salmon fillet.
- Rehydrate arame seaweed with hot water and drain liquid. This will only take 5 minutes.
- Cut the salmon fillet into small cubes and transfer into a small bowl. Add soy sauce, mirin, sesame oil, and arame seaweed. Mix well and let the salmon marinate for 15 minutes.
- In the meantime, heat a non-stick pan, fry the salmon skin for 3-5 minutes or until the skin firms up and becomes crispy. Remove from pan, cut into small pieces and set aside.
- To assemble the poke Layer cooked rice in a bowl and sprinkle Alg Seaweed Bush Tucker.
- Arrange avocado, cucumber, tobiko roe and fish skin around the bowl and place marinated salmon in the middle.
- Lastly, sprinkle Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame and spring onion.
- Pour a small dish of soy sauce on the side and add to poke bowl if needed.