Teriyaki Salmon Poke Bowl
Equipment
Ingredients
Main Ingredients
salmon fillet (fresh)
500 g
edamame beans (fresh)
300 g
avocado (ripe)
1 piece
mango (ripe)
1 piece
cucumber (fresh)
1 piece
pickled ginger (pickled)
100 g
mayonnaise (creamy)
100 g
sesame seeds (toasted)
10 g
Sushi Rice
sushi rice (raw)
400 g
water (cold)
450 ml
rice vinegar (seasoned)
50 g
honey (liquid)
40 g
salt (fine)
5 g
Teriyaki Sauce
soy sauce (dark)
150 g
honey (liquid)
75 g
mirin (sweet)
100 g
Instructions
Rinse sushi rice
Rinse the sushi rice thoroughly with cold water until the water runs almost clear.
Cook sushi rice
Drain the rice and place in a pot with the measured water. Bring to a boil over high heat, then reduce to the lowest setting and cover.
Steam rice
Remove the pot from heat and let the rice steam covered for another 10 minutes without opening the lid.
Season sushi rice
Mix rice vinegar, honey and salt. When the rice has cooled slightly, gently fold in the seasoning mixture until evenly distributed.
Prepare teriyaki sauce
Combine soy sauce, honey and mirin in a small pot. Simmer over medium heat until the liquid reduces and becomes thick and glossy. It will thicken more as it cools.
Cook teriyaki salmon
Cut salmon into portions, coat generously with teriyaki sauce and cook in air fryer at 200°C for 10 minutes until cooked through and caramelized.
Blanch edamame
Blanch edamame in boiling water for 2-3 minutes, then immediately plunge into cold water to retain color and freshness.
Prepare fresh ingredients
Cut avocado, mango and cucumber into bite-sized pieces.
Assemble poke bowls
Divide sushi rice among bowls. Arrange salmon, edamame, avocado, mango, cucumber and pickled ginger on top.
Finish and garnish
Drizzle salmon with additional teriyaki sauce, add mayonnaise if desired, and sprinkle with sesame seeds.
Original recipe
Storage
Assemble bowls just before serving to maintain freshness and texture of ingredients
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