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

MUSIC

Licensed via Audio Network

EXTERNAL CREDITS

Brooke Williamson

Tags