Seafood 201: Spicy Shiso Salmon Poke Bowl

Directions

Make the Sushi Rice:

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   Rinse 1 cup of sushi rice under cold water until clear. Add 1.5 cups water and bring to a boil. Reduce heat, cover, and simmer until water is absorbed and rice is tender. Season with a mixture of: 2 tbsp rice vinegar, 1 tsp oil (neutral or sesame) & ½ tsp salt. Let rice cool to room temperature before serving.

Prepare the Salmon Poke:

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   Cut 8 oz of Seatopia Ora King Salmon lengthwise, then into small cubes.

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   In a bowl, combine: 1 tbsp organic mayo, 2 tsp organic sriracha, Splash of coconut aminos, Green onions, chopped & White sesame seeds. Toss salmon cubes into the mixture until evenly coated.

Prepare the Veggies & Kale:

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   Devein and massage ½ bunch kale with sesame oil until soft. Slice and season the veggies: Carrots, cucumber, watermelon radish, avocado, Mandoline thin, salt lightly, toss in tamari, Optional: Rehydrate some soaked arame seaweed and mix into your toppings.

Assemble the Bowl:

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   Spoon cooled sushi rice into a ramekin, pack firmly. Flip the ramekin into the center of a bowl to form a mound of rice. Use a spoon to create a crater at the top. Fill the crater with the spicy salmon poke mixture. Arrange seasoned veggies and kale around the rice mound. Top with: Shiso leaf, Black sesame seeds & Optional: extra green onions or furikake.