A poke bowl with a modern and refined character: seared salmon fillet glazed with glossy teriyaki sauce, served on a bed of freshly seasoned sushi rice. Contrasting textures like creamy avocado, crunchy edamame, and fresh cucumber balance with the umami taste of the sauce and toasted sesame seeds.
Ideal for a gourmet lunch or premium take-away service, this recipe combines simple techniques with details that enhance the presentation and the brightness of the sauce, perfect for the I Love Poke brand tone.
Ingredients
- 200 g sushi rice (washed and cooked rice; about 2 cooked servings)
- 30 ml rice vinegar (to season the rice with 1 teaspoon of sugar and a pinch of salt)
- 320 g salmon fillet (fresh, skinless preferably sashimi-grade, cut into 2 chunks)
- 60 ml soy sauce (traditional use; substitute with tamari for gluten-free version)
- 40 ml mirin (sweet Japanese cooking wine for the teriyaki)
- 20 ml sake (optional but helps the sauce's glossiness)
- 2 tablespoons brown sugar (to caramelize the sauce and achieve the glaze)
- 1 teaspoon cornstarch (maizena) (dilute in a tablespoon of water to thicken the sauce)
- 1 teaspoon sesame oil (for aroma, add at the end of sauce cooking)
- 1 pcs avocado (ripe but firm, sliced)
- 150 g shelled edamame (boiled and cooled)
- 1/2 pcs cucumber (cut into julienne or thin slices)
- 4 pcs radishes (thinly sliced for freshness and crunch)
- 2 pcs spring onion (only the green part, cut into thin rings)
- 1 leaf nori (cut into thin strips for garnish)
- 1 spoon sesame seeds (toasted, white and black mix suggested)
- 30 g pickled ginger (optional, for acidic contrast)
- 1 pcs lime (wedges for serving)
- 1 teaspoon light olive oil (for brushing the salmon before searing)
- 1 clove garlic (crushed in the sauce optionally)
Preparation
-
1
Cook the sushi rice according to the instructions, rinse it, then season it while still warm with rice vinegar, sugar, and a pinch of salt; let it cool to room temperature.
Durata indicativa: 20 min
Tip: Rinse the rice until the water is clear to get separate grains.
-
2
Prepare the teriyaki sauce: in a small saucepan combine soy sauce, mirin, sake, and sugar; bring to a gentle simmer and let reduce for a few minutes.
Durata indicativa: 8 min
Tip: Reduce to low heat and taste to adjust sweetness and saltiness.
-
3
Add the dissolved cornstarch to thicken the sauce, stir until you get a glossy consistency, then incorporate the sesame oil off the heat.
Durata indicativa: 2 min
Tip: Add the starch little by little to avoid lumps.
-
4
Heat a non-stick pan with a drizzle of light oil; dry and brush the salmon fillets and sear them for 1-2 minutes per side until golden, then brush with teriyaki sauce and cook for another 30-60 seconds to glaze.
Durata indicativa: 6 min
Tip: Do not overcook the salmon if you prefer it tender inside; glazing should be done over medium-low heat.
-
5
Cut the seared salmon into slices or bite-sized pieces; lightly mix the edamame, cucumber, avocado, and radishes with a few drops of sauce if you want more flavor.
Durata indicativa: 3 min
Tip: Add the avocado last to maintain the color.
-
6
Compose the poke bowls: spread the rice, add the ingredients in harmonious layers, place the salmon in the center, and finish with spring onion, shredded nori, and sesame seeds.
Durata indicativa: 3 min
Tip: Use a deep bowl and play with color contrasts for an Instagram-worthy result.
-
7
Serve immediately with lime wedges and pickled ginger; if you prefer, drizzle a little extra sauce just before eating.
Durata indicativa: 1 min
Tip: Extra sauce should be added only at the moment to maintain the rice texture.
Notes and Tips
Rinse the rice until the water is clear to get separate grains.
Reduce to low heat and taste to adjust sweetness and saltiness.
Add the starch little by little to avoid lumps.
Do not overcook the salmon if you prefer it tender inside; glazing should be done over medium-low heat.
Add the avocado last to maintain the color.
Use a deep bowl and play with color contrasts for an Instagram-worthy result.
Extra sauce should be added only at the moment to maintain the rice texture.
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