Spicy Salmon Poke Bowls
This Japanese take on a Hawaiian poke bowl combines fresh caught salmon and pickled daikon.
Ingredients
Pickled Daikon
- 1 medium daikon, sliced thin with a mandolin
- 1 tbs salt
- 1/2 boiling water
- 4 tbs sugar
- 3 tbs distilled vinegar
Salmon
- 1/4 cup Kosher salt, plus more as needed
- 2 tbs honey (can substitute monkfruit sweetener)
- 8 oz wild salmon filet, cut into ½-inch cubes
- 1 small white onion, thinly sliced
- 2 tbs spicy mayonnaise, store-bought or homemade
- 1 tbs olive oil
- 1/4 cup bonito flakes, crumbled
- 3 cups cooked short-grain sushi rice
- 2 tbs furikake
- 1 scallion
Instructions
- Peel daikon and slice thinly with a mandolin. Place in a bowl and sprinkle with salt, toss evenly, and let sit for 15 minutes
- Rinse daikon and squeeze out any excess liquid. Place in jar.
- Boil water, then add sugar to dissolve. Add vinegar. Pour the vinegar solution in the jar, making sure to submerge the daikon. Store at room temperature for at least 12 hours. Can be refrigerated for up to 3 weeks.
- In a medium bowl, stir together the Kosher salt and monk fruit sweetener. Add the salmon and toss to coat completely. Cover and refrigerate for at least 3 hours our up to 12 hours.
- Rinse the salmon and pat dry. In a clean medium bowl, toss the salmon, onion, and spicy mayo to coat. Season with salt.
- Heat the olive oil in a small skillet over medium-high heat. When it shimmers, add the bonito flakes and cook, stirring, until toasted, 3 to 4 minutes. Remove the skillet from the heat.
- Divide the rice between two bowls and sprinkle each with half of the furikake. Add the salmon mixture, pickled daikon, and scallions, dividing them evenly. Sprinkle the toasted bonito flakes over the top and serve immediately