Homemade Poke Bowls for the first time!

I was really excited to try this recipe from halfbakedharvest.com and it did not disappoint.

I had to cook my salmon so this wasn't true poke. Wholefoods is hit or miss on their availability of sashimi grade fish. But I was honestly a little afraid to handle sashimi at home so I'm happy I cooked my salmon because it still satisfied the poke craving for me and gave me a new idea how to marinate my salmon.

Ingredients

1 fillet of salmon, sashimi grade or regular to cook

1 cucumber

1 cup sushi rice-short grain white rice

1 green onion

1 shallot

fresh ginger

Condiments:

mayo

siracha

rice vinegar

soy sauce

honey

sesame oil

sesame seeds

Salmon

Marinate in soy sauce, honey, green onion, fresh graded ginger and sesame oil for 20 mins. Then fry the salmon in a skillet; cook for 5mins per side. I also like to cover it and cook on low for additional few mins to make sure the middle is fully cooked. Cut salmon in half to check if it is done.

Rice

Make sushi rice according to package instructions. Sushi rice is short grain white rice. I didn't add rice vinegar and sugar to the cooked rice-- how sushi rice is traditionally made. But I think it isn't a necessary step. The rice still comes out sticky and good without the sugar and vinegar.

Cucumber Salad

Just cut up cucumber and add 1tbs rice vinegar and a drizzle of honey. Easiest salad ever.

Siracha Mayo

Mix mayo & siracha together then add a little soy sauce and honey. Keep adjusting until you like the spice/sweet level. Also very easy to make.

Fried Shallots

Simply chop your shallots up and fry in oil at high heat for 5 mins. I burned mine, so be careful to watch them, they cook fast!

Garnish: chopped green onion, sesame seeds. If you have pickled ginger or avocado those also work great as toppings.