Poke Bowl with salmon marinated in soy, honey, sesame
Why marinate salmon for at least 12 hours?
Ingredients · Servings 2 people
- 2 raw salmon fillets
- 2 tsp golden sesame seeds
- 2 tbsp soy sauce
- 1/2 jus citron vert
- 2 tbsp honey
- 100g rice
- 5 radish units
- 1/2 unit cucumber
- 2 carrot units
- flaxseed
- sunflower seed
- 1 unit lawyer
Method · 10 min
- Prepare the fish the night before or the day before: cut the salmon into approximately 1 cm cubes. Prepare the marinade by mixing the lemon juice, soy sauce, honey, and sesame seeds, and submerge the fish in this marinade. Let the fish marinate for at least one night in the refrigerator (minimum 12 hours), stirring once or twice to ensure the top pieces are well coated in the marinade.
- When it's time to assemble, prepare the bowl: Cook the rice and let it cool.
- Slice the radishes, grate the carrots, and peel and slice the cucumber. Place the rice and raw vegetables in a bowl. Slice an avocado, rub it with lemon juice to prevent browning, and add it to the bowl. Then add the marinated fish.
- Finally, sprinkle with various seeds and a drizzle of soy sauce and lemon juice. Enjoy! Note: For the vegetables, vary them according to the season! Similarly, for the rice, try using couscous, quinoa, or wheat.
The extended marinating time, ideally overnight, allows the raw salmon to fully absorb the flavors of the soy sauce, sesame, and honey. Furthermore, the lime juice will begin to gently "cook" the fish thanks to its acidity, giving it the melt-in-your-mouth, flavorful texture so characteristic of authentic poke bowls.
What type of salmon should I buy for a poke bowl?
Since the fish is eaten raw after marinating, impeccable freshness is essential. Ask your fishmonger for a salmon fillet of sushi or tartare quality. For optimal food safety, it is strongly recommended to freeze fresh fish for at least 24 to 48 hours, then allow it to thaw slowly in the refrigerator before cutting it into cubes.
