Salmon Poke Bowl

from the kitchen of Chef Chris Mejia

8 servings

Amount	Unit	Ingredients
1	small bunch	Scallions, chopped
1	clove	Garlic, minced
1	tsp	Sesame seeds
1/3	C	Soy sauce
1	Tbsp	Sesame oil
1/4	tsp	Crushed red pepper
4	C	Raw rice
2	lbs	Sushi grade salmon
As needed		Cucumber
As needed		Carrots
As needed		Pickled red onions
As needed		Fried onions
As needed		Spicy mayo
As needed		Eel sauce

• Clean and chop scallions.
• Mince 2 cloves of garlic.
• Mix the chopped scallions, minced garlic, sesame seeds, soy sauce, sesame oil and crushed red pepper to yield approx. 1/2 cup of marinade in total.
• Dice salmon into 1/2 inch cubes
• Toss the diced salmon with the marinade.
• Keep refrigerated until ready to use.
• Cook 4 cups of raw rice according to package directions to yield approx. 8 cups.
• Place approx. 1 cup of rice in a bowl.
• Top with choice of vegetables and garnishes.
• Top with about 4oz of marinated salmon.
• Drizzle choice of sauce over top.

Chef Chris Mejia, Sushi Chef