Salmon Poke Bowl

Sweet and spicy marinated salmon served over sushi rice with a sesame seed cracker, pickles, and nori. The trendy poke bowl gets a new and surprising ingredient, maple. Californians love the dish, but not many know that it originated from Hawaii. The maple twist enhances the integrity of the dish by providing a subtle sweetness that completes the flavor profile.

Salmon Poke Bowl

Created by: Katie DeVries & Morgan Failla

Prep Time: 30 minutesCook Time: 10 minutesTotal Time: 40 minutes

Ingredients

Maple Sushi Rice- 2 cups sushi rice- 3 cups water- 1/2 tsp salt- 2 Tbsp maple syrup, light grade- 2 Tbsp rice wine vinegar
Salmon Poke- 1.5 lb. salmon- 1/2 Tbsp ginger, finely grated- 3 Tbsp soy sauce- 2 tsp sesame oil- 1 tsp maple syrup, medium grade- 1 Tbsp lime juice- 1 Tbsp sambal oelek

Sesame Cracker- 1 cup old-fashioned oats- 3/4 cup pumpkin seeds- 1/3 cup sesame seeds, black- 1/2 tsp kosher salt- 1 Tbsp oil- 2 Tbsp maple syrup, dark grade- 3/4 cup water, room temperature
Garnish- sliced cucumbers- avocado- nori- green onions

Instructions

SUSHI RICE, Rinse the rice with cold water 5-6 times, until the rinse water becomes completely clear, drain. In a medium saucepan, bring sushi rice and water to a boil. Stir, cover and cook on low heat for 15-20 minutes or until the liquid is completely absorbed and the rice is tender. Combine the vinegars, salt and sugar, add to the cooked sushi rice while fanning to cool rice quickly.
SALMON POKE, Skin and cut the salmon into 1/2 inch cubes. In a bowl, mix the rest of the ingredients then add the diced salmon, place the salmon poke in the fridge until ready to assemble bowls
SESAME CRACKER, preheat oven to 375˚F, mix oats, pumpkin seeds, sesame seeds and salt in a bowl. Stir oil, maple syrup and water together and pour over oat mixture. Toss until mixture is completely soaked, let sit for 10 minutes, mixture will absorb water and thicken. Transfer dough to a parchment-lined baking sheet, press a second sheet of parchment paper directly on top and use a rolling pin to flatten dough 1/8 inch thick, remove top layer of parchment. Bake cracker until golden brown around edges, 15-20 minutes, remove from oven and carefully turn out, parchment side up, place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over and return to baking sheet, bake until firm and golden brown around edges, 15-20, let cool on baking sheet, then break into pieces with your hands.
ASSEMBLE POKE BOWL, In a serving bowl, place sushi rice on the bottom, top with salmon poke and garnishes

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