How to make Salmon Poke with Tamari Ginger and Garlic

Directions

1. 
   1.

   Defrost the Salmon: Slowly defrost the New Zealand King Salmon in the refrigerator. Once defrosted, thoroughly dry it with paper towels.

2. 
   2.

   Remove the Skin: Using a sharp knife, carefully remove the skin from the salmon, keeping the blade close to the skin to maximize yield.

3. 
   3.

   Slice the Salmon: Cut the salmon into relatively thick slices, removing any thick connective tissue as you reach the center line of the fillet.

4. 
   4.

   Cube the Salmon: After slicing, cube the salmon evenly to prepare it for the marinade.

5. 
   5.

   Prepare the Marinade: In a bowl, combine Tamari or Soy Sauce with freshly grated garlic and a splash of pickled ginger juice. Add the cubed salmon, then stir gently to coat all sides of our salmon before letting it marinate for a few minutes.

6. 
   6.

   Prepare the Sushi Rice: While the salmon is marinating, cook the sushi rice according to package instructions and set aside.

7. 
   7.

   Cube the Avocado: Cube a perfectly ripe avocado to add to the poke bowl.

8. 
   8.

   Plate the Poke: Begin plating by adding a bed of sushi rice to the bowl, followed by the marinated salmon cubes and cubed avocado.

9. 
   9.

   Garnish with any additional toppings you like: In this case, we garnished with Kimchee, which is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. Finnaly, we sprinkled Garlic crunch seasoning and sesame seeds.

10. 
    10.

    Serve and Enjoy: Enjoy your fresh Hawaiian salmon poke bowl!