Poke bowl with salmon garnished with maple vinegar pearls

Servings : 2

Directions : 30 minutes

Cook in : 20 minutes

Ingredients

Rice

250 ml (1 cup) of sushi rice
1 ml (¼ tsp) of salt
15 ml (1 tbsp) of maple vinegar
15 ml (1 tbsp) of rice vinegar
15 ml (1 tbsp) of maple syrup

Marinated salmon

300 g of fresh salmon fillet (tartare grade), skinned and cut into cubes 1 to 2 cm (½ to ¾”).
7.5 ml (½ tbsp) of fresh ginger, finely grated
20 ml (1½ tbsp) of soya sauce
5 ml (1 tsp) of sesame oil
2.5 ml (½ tsp) of maple syrup
7.5 ml (½ tbsp) of lime juice
7.5 ml (½ tbsp) of sambal oelek or other chili sauce

Garnish

1 Ataulfo mango, cut into strips
1 to 2 Lebanese cucumbers, sliced
1 avocado, sliced
1 green onion, thinly sliced
¼ to ½ sheet of nori, sliced into thin juliennes
2.5 ml (½ tsp) of toasted sesame seeds
15 ml (1 tbsp) of maple vinegar pearls

Directions

Rice

Rinse the rice with cold water 5 to 6 times, until the rinse water becomes completely clear. Drain using a strainer.
In a saucepan, bring to a boil the drained rice, the salt and 330 ml (1 ⅓ cup) of water.
Stir, cover and cook on low heat for 15 to 20 minutes, or until the liquid is completely absorbed.
Stir and let sit for 10 minutes, covered.
Add the vinegars and the maple syrup. Let cool.

Marinated salmon

In a bowl, mix the salmon together with the rest of the marinade ingredients.
Set aside in the fridge for 10 minutes.

Plating

Divide the rice and the salmon into two serving bowls.
Garnish with mango, cucumber, avocado, green onion, nori, sesame seeds and maple vinegar pearls. Serve immediately.

Recipe