Lomi Lomi Salmon Poke Bowl By Brooke Williamson Recipe By Tasty Recipes

DO-IT-YOURSELF SALMON POKE BOWLS

Steps:

• Divide rice among 4 bowls.
• Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
• Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

LOMI LOMI SALMON

Steps:

• In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon.
• In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice.

LOMI LOMI SALMON

Steps:

• Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
• The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
• Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

WATERMELON "POKE" BOWL RECIPE BY TASTY

Steps:

• Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
• Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
• Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
• Slice the cucumber into thin half moons and set aside.
• In a small bowl, combine the mayo and Sriracha.
• To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
• Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
• Garnish with black sesame seeds, if desired.
• Enjoy!