Marinated Salmon + Edamame Poke Bowl

Ingredients

• 350 g (about 2) Salmon Filets (fresh or frozen & thawed)
• 30 g Soy Sauce
• 20 g Mirin
• 5 g Sesame Oil
• 10 g White Sesame Seeds
• 150 g shelled edamame
• 2 garlic cloves, crushed
• Sprinkle Asian Red Chile Flake
• Sprinkle Salt
• Baking Spray
• 30 g Plain Yogurt
• 5g Sriracha
• 10 g Rice Vinegar
• 1 1/2 servings of Sushi Rice
• Furikake (Rice Seasoning)
• Pickled Onions
• Sliced Cucumber

Method

1. Rice
2. To start, cook some sushi rice using your preferred method.
3. Salmon
4. For the salmon, slice them lengthwise, then crosswise into even size cubes. Add the salmon cubes to a container with the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let marinate in the fridge until the rice is done cooking. Lasts for 1-2 days in the fridge.
5. Edamame
6. For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the crushed garlic cloves and let saute for one minute. Add the edamame, red chile flake, and pinch of salt. Continue to cook while stirring the edamame until it is visibly toasted on the outside but not burnt.
7. Toppings
8. Lastly, prepare or gather any other toppings. Mix the yogurt and sriracha in a bowl, grab pickled onions, and sliced cucumber.
9. Assemble
10. To assemble, lay a bed of rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce.