Spicy two-salmon poke
Prep Time
Cooking Mode
130 g oz tartare-grade salmon, cut in 2-cm (1-in.) cubes
60 g oz smoked salmon, coarsely cut
15 mL tbsp. red tobiko
15 mL tbsp. sesame seeds
15 mL tbsp. Sushi à la maison Spicy Mayo
3 chive blades, finely chopped
To taste olive oil
To taste fleur de sel
500 mL cup cooked sushi rice
5 mL tsp soy sauce
60 mL cup cubed strawberries
60 mL cup cubed avocado
60 mL cup blueberries
1 green onion, finely chopped
130 g oz tartare-grade salmon, cut in 2-cm (1-in.) cubes
60 g oz smoked salmon, coarsely cut
15 mL tbsp. red tobiko
15 mL tbsp. sesame seeds
15 mL tbsp. Sushi à la maison Spicy Mayo
3 chive blades, finely chopped
To taste olive oil
To taste fleur de sel
500 mL cup cooked sushi rice
5 mL tsp soy sauce
60 mL cup cubed strawberries
60 mL cup cubed avocado
60 mL cup blueberries
1 green onion, finely chopped
Directions
1In a bowl, combine the two types of salmon with tobiko, sesame seeds, mayo, chives, olive oil, and fleur de sel. Refrigerate.
2Divide rice in two bowls and drizzle with soy sauce. Place strawberries, avocado, blueberries, green onion, and reserved salmon mixture over rice. To taste, top with a drizzle of spicy mayo, sesame seeds, and tobiko.
Disclaimer
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Personal Note
Personal Note