Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on May 19, 2017
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e
Here is what you'll need!
LOMI-LOMI SALMON POKE BOWL AS MADE BY BROOKE WILLIAMSON
INGREDIENTS 6 ounces fresh salmon Salt 1 ounce Persian cucumber, cubed small 1 ounce tomato, cubed small 1 ounce scallion, sliced 1 ounce onion, diced 2 ounces shoyu dressing 12 ounces cooked short grain sushi rice Nori, sliced (roasted, unseasoned seaweed)
Shoyu Sauce 1 teaspoon fresh ginger, grated 1-2 cloves garlic, grated 1 cup soy sauce ¼ cup granulated sugar ¾ cup rice vinegar ¼ cup mirin ¼ cup sesame oil
PREPARATION 1. Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours. 2. Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. 3. Mix salmon, cucumber, tomato, scallion, and onion in a bowl. 4. In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved. 5. Spoon shoyu dressing on poke bowl. 6. In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste. 7. Garnish with sliced nori and serve immediately!
Check us out on Facebook! - facebook.com/buzzfeedtasty