Poke Bowl Recipe – This Marinade Brings Salmon and Avocado to the Next Level!

Poke Bowl Recipe – This Marinade Brings Salmon and Avocado to the Next Level!

Hi, I’m Francis, the host of this show
Cooking with Dog.
Konnichiwa!
Let’s make the avocado salmon bowl
for lunch on a hot and humid day!
First, let’s make the marinade.
Combine the extra virgin olive oil and soy sauce,
and add a very small amount of grated garlic.
Mix thoroughly.
You will be surprised at how well the olive
oil and soy sauce go together.
Cut the sashimi-grade Atlantic salmon into
1.5 cm (0.6") cubes.
Be sure to absorb the excess water thoroughly
with a paper towel before cutting the salmon.
You can use any sashimi-grade salmon but Atlantic
salmon has more fat and has a sweeter flavor.
Place the salmon in the marinade
and toss to coat.
The flavor and richness of the olive oil make
the salmon even more delicious.
Let it sit for about 15 minutes.
Next, let’s prepare the avocado.
Chef is playful today, isn’t she?
Cut the avocado lengthwise until the blade
hits the seed
and then rotate it around to cut the avocado in half.
Twist the avocado and divide the two halves.
By the way, the stem end part of avocados
spoils easily
so choose one with the stem end firmly attached.
Peel off the firm skin.
Then, cut the avocado into 1.5 cm (0.6") cubes.
If fresh sashimi isn’t available, coat the
avocado with the marinade and add black pepper.
This seasoned avocado goes excellent with
rice so you should definitely try it out.
Let’s make the salmon avocado bowl or poke bowl.
Prepare the steamed rice on a plate and distribute
the shredded nori seaweed all over.
Place the 1.5 cm cubes of avocado on the rice.
This is plenty of avocado, isn’t it?
It will be even more delicious when you pour
the marinade on it.
Arrange the marinated salmon in between the
avocado.
The olive oil seems to prevent the salmon
from absorbing too much soy sauce
even if the marinating time is a little longer,
so the salmon does not become too salty.
Pour the remaining marinade over the avocado.
Place the soft shirasu whitebait also known
as kamaage shirasu in the center.
Sprinkle toasted white sesame seeds all over.
Top with the chopped spring onion leaves.
You can also try adding salad such as baby
salad greens or lettuce
between the rice and the avocado to get more vegetables.
Finally, garnish with the shredded nori seaweed
and it is ready.
With only a little soy sauce, the flavor and
richness of the olive oil and the aroma of garlic
make it a delicious way to cut back
on salt.
I love the texture of the avocado and salmon!
It’s so flavorful and delicious!
This marinade is also good for other sashimi
like tuna and yellowtail.
Good luck in the kitchen!
About a 14-minute walk from Hikifune Station,
I am heading to a long-established kusamochi
(Japanese mugwort mochi) shop called Jiman Kusamochi.
I’m looking forward to it.
Next, please.
Ready to take your order.
Is the dough the same for this Kusa-mochi
and the Kusa-daifuku?
The dough is different.
Kusa-daifuku is made from glutinous rice,
and this one is made from regular rice flour.
Is it only regular rice flour?
Yes, only regular rice.
Then I’ll have one Kusa-mochi with red bean paste.
One piece.
Can I have one Kusa-mochi without red bean paste too?
If you get one without red bean paste,
you only get kinako (soybean flour).
From 2 pieces, you get both kinako
and shiromitsu (white syrup).
Oh, I see. Then, two pieces.
Two pieces.
One Sasa-mochi.
Two Kusa-daifuku.
One Yaki-dango (toasted dango).
Yaki-dango.
Yes, that’s all.
That’s all.
Jiman Kusamochi, which is also the name of the store,
is available with or without red bean paste.
It is made with fresh mugwort,
so it has a nice aroma.
Two Kusa-daifuku made with glutinous rice dough.
The Sasa-mochi is wrapped in a bamboo leaf.
This is the Yaki-dango with a sweet
and a bit salty soy-based sauce.
The mochi is soft because it is toasted.
The soy-based sauce is well-balanced
between sweet and salty, just the way I like it.
I wish I had bought more!
I tend to buy them when they are
wrapped in bamboo leaves.
Anko (red bean paste) tastes like
it was made the old-fashioned way,
and there is plenty of anko on top.
It tastes even better when I enjoy it
while looking at the Sumida River and the sky.
From the Azuma Bridge over the Sumida River,
you can clearly see the golden object of Asahi Beer
and the Tokyo Skytree.
After saying hello to Kaishu Katsu
along the Sumida River,
I will go to lunch.
Thank you so much for watching until the end.
Please consider supporting our channel via
YouTube Super Thanks.
Your subscriptions and likes are much appreciated.
Take care everyone.
See you.

Let’s make the avocado salmon bowl or Poke Bowl for lunch on a hot and humid day! I love the texture of the avocado and salmon! It’s so flavorful and delicious!

How to Make Poke Bowl

Poke Bowl Recipe – This Marinade Brings Salmon and Avocado to the Next Level!

(serves 1) Cook Time: 5 minutes
* Time for marinating the salmon is not included in cook time.

1/2 Avocado
60g Fresh Salmon, sashimi-grade, substitute: tuna or the mixture of tuna and salmon (2.1 oz)
1 tbsp Soft Shirasu Whitebait, kamaage shirasu
Toasted White Sesame Seeds
Spring Onion Leaves, or shiso leaves
Shredded Nori Seaweed
120g Steamed Rice (4.2 oz)

– Marinade –
1/2 tbsp Extra-Virgin Olive Oil
1/2 tbsp Soy Sauce
A little bit of Grated Garlic, or grated ginger

Search your favorite Cooking with Dog recipes!

Recipes

Check out our Francis Apron and T-shirt!
https://cookingwithdog.com/shop/

Help translate our recipes and get our original Mug, Chopsticks and T-shirt!

Register

You might also enjoy …
Maguro Zukedon

Summer Vegetable Yakibitashi

COOKING WITH DOG

https://youtube.com/cookingwithdog
https://facebook.com/cookingwithdog
https://instagram.com/cookingwithdog
Tweets by cookingwithdog
https://pinterest.com/cookingwithdog

#pokebowl #pokedon #pokerecipe

Music courtesy of Audio Network