Spicy Glazed Salmon Poke Bowl

Spicy Glazed Salmon Poke Bowl- Succulent salmon cubes, coated in a mouth-watering spicy glaze, rest atop a bed of fluffy sushi rice. The bowl bursts with freshness from crisp cucumber, creamy avocado, and vibrant edamame. To complete this flavour symphony, we add a sprinkle of sesame seeds and a drizzle of spicy mayo.

Rewati

Recipe - Coal Harbour

Prep Time20 Minutes

Servings1

Cook Time15 Minutes

Ingredients

200 - 250 g boneless salmon fillet

2 tsp olive oil

Pinch of salt

1/8 tsp ground black pepper

1 tbsp soy sauce

1 tbsp rice vinegar

1/4 tsp gochujang paste

1/2 tsp honey

Squeeze of lime juice

4 garlic cloves

2 tbsp red onion

2 cups fresh flat-leaf parsley, firmly packed

1/4 cup fresh cilantro

1 tbsp fresh lime juice

Red or white wine vinegar, to taste

1/2 cup olive oil

Salt, to taste

Red pepper flakes, to taste

Fresh mango

Sliced red radish

Salted edamame beans

Shredded purple cabbage

Cooked sushi rice (as much as needed)

Furikake seasoning

Directions

Preheat oven to 400F. Brush salmon with olive oil and season with salt & pepper. Mix the soy sauce, rice vinegar, gochujang paste, honey and lime juice to form a sauce. Brush the salmon with it and pour it all over. Bake for 6 min, then baste with the sauce and re-brush the top of the salmon. Bake for another 6 min, or until flakey and done.
Coarsely chop garlic, cilantro, parsley, & onion. Mix with garlic cloves, red onion, parsley, cilantro, lime juice, wine vinegar, olive oil, salt, red pepper flakes and set aside.
Assemble - Add in the cooked rice at the base and layer all the fresh ingredients in little heaps over it. Cut the salmon fillet into bite-sized chunks and add to the bowl. Drizzle with chimichurri and sprinkle furikake to finish. Eat immediately!

20 minutes

Prep Time

15 minutes

Cook Time

Servings

Directions

Preheat oven to 400F. Brush salmon with olive oil and season with salt & pepper. Mix the soy sauce, rice vinegar, gochujang paste, honey and lime juice to form a sauce. Brush the salmon with it and pour it all over. Bake for 6 min, then baste with the sauce and re-brush the top of the salmon. Bake for another 6 min, or until flakey and done.
Coarsely chop garlic, cilantro, parsley, & onion. Mix with garlic cloves, red onion, parsley, cilantro, lime juice, wine vinegar, olive oil, salt, red pepper flakes and set aside.
Assemble - Add in the cooked rice at the base and layer all the fresh ingredients in little heaps over it. Cut the salmon fillet into bite-sized chunks and add to the bowl. Drizzle with chimichurri and sprinkle furikake to finish. Eat immediately!