1 Lb. Salmon diced into 1/3 inch cubes (Poke means cube)
Sauce:
2 Tbs. Dark Soy (Ukuchi). Light Soy sauce will also work
2 Tsp. Mirin
1/2 Tsp. Roasted Sesame Oil
Assembly:
3 Cup Sushi Rice or Regular Sticky Rice
2 Tbs. Roasted Sesame seeds or Furikake (Sesame seed, hot pepper, citrus, nori mixture)
1/2 Red Onion, finely sliced horizontally
1 Japanese cucumber. cubed
1/2 cup of edamame
1/2 cup of scallions
1/2 cup of radish sprouts
3 Oban or Shiso leaves
2 Tbs. shredded nori
Dice Salmon
Make sauce
Assemble by first adding 1/2 the rice to a Donburi (big wide mouthed bowl)
Sprinkle with sesame seeds or Furikake
Mound 1/2 half the finely sliced strings of Red Onion
Mound 1/2 the salmon cubes
Mound the diced cucumber
Mound the edamame
Mound 1/2 of the scallions
Mound 1/2 the garlic chips
Mound 1/2 the radish sprouts
Note: The object of these additions is to cover the surface of the rice with discrete mounds of different flavors. Alternative flavors could include sushi ginger, diced serrano peppers, Masago, wakame
Dice and sprinkle 1/2 of the Shiso leaves
Sprinkle shredded nori
Spoon sauce evenly
Serve and let your guests thoroughly mix and destroy your beautiful presentation
Note: alternative or additional sauces could include Ponzu, Sriracha, Creamy mayonnaise, spicy mayonnaise (sriracha, mayo combination)or spicy sesame oil (Rayu)
From this video by Chef Terada
