In efforts to flow with the seasonality of local produce, this salmon poke bowl was the perfect excuse to support small businesses while relishing in the tasty results of its collaboration!

The locally-crafted Shoyu (by Bob Florence) really makes a difference adding a beautiful depth of umami, with the perfect saltiness to balance and season this dish. The toasted sesame oil adds a rich nuttiness that to the salmon poke, while pairing with chips contrasts and adds a wonderful crunch. That said, there is a range of complimenting flavors and textures that harmonizes and delights. Because of this, this Salmon Poke are a treat!

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Salmon Poke Bowls ft. J&R Seafood Market & Moromi Shoyu

SERVES: 4
PREP TIME: 15 MINUTES
TOTAL TIME: 3 HOURS

SALMON POKE INGREDIENTS:

• 1 lb. sushi-grade salmon, rinsed, dried and cubed into 1/2″ pieces (I got mine from J&R Seafood Market in Stonington, CT)
• 1/4 cup crispy fried shallots
• 2 Tbs toasted sesame oil
• 1 1/2 Tbs shoyu
• 1 Tbs mirin
• 2 tsp lime zest (from about 1 medium lime)
• 1 1/2 tsp fresh ginger paste (I prefer to take fresh ginger and grate against a microplane for the smoothest results)
• 1-2 jalapeños, thinly sliced, to heat preference (for even pieces I use a mandoline)
• 1/2 cup scallions, thinly sliced
• 2 tsp furikake (plain sesame seeds work too)
• (optional) 2 tsp roasted kukui nuts / inamomona

POKE BOWL SUGGESTIONS:

• fried wonton wrappers
• seasoned tortilla chips
• over sushi rice (with a hint of sweet rice vinegar)

DIRECTIONS:

1. Toss all salmon poke bowl ingredients together in a large mixing bowl until combined.
2. When ready, divide into serving bowls or cups and pair with chips or fried wontons. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.

To read the interview with Bob Florence and his hand-crafted shoyu business: Moromi click here.