I INDONESIA PATISSERIE SCHOOL

Salmon Poke Bowl

Serving : 2

Salmon marination : Sushi rice :

200 g 500g Sashimi grade salmon 310 g Japanese short-grain rice (2 rice
4 tsp Soy sauce cooker cups)

1 tbsp 1 1/2 cup water

Sesame oil
1 tbsp 4 tbsp rice vinegar
mirin
1/2 tbsp Rice vinegar 3 tbsp granulated sugar
1 tsp Chilli powder (togarshi/gochugaru) 1 tsp salt
1 tsp Ginger, grated
Preparation
Topping :
edamame
 In a medium bowl, combine and whisk
carrots
together the marination ingredients
Cucumber
 Slice the salmon into ½-inch cubes and add
avocado
to the marinade. Toss until evenly coated.
Corn
Cover and refrigerate for at least 30
minutes
 Combine rice vinegar, water, salt and sugar . pour it to the hot steamy rice
 To assemble, add cooked rice to a bowl followed by the salmon topped with togarashi spice,
optional topping of green onions, blanched edamame, julienned carrots,, cucumber, and
avocado

Indonesia Patisserie School 2022