Salmon Poke Bowl with Ginger-Sesame Dressing and Crispy Shallots

Ingredients

• 500 g sushi-grade salmon
• 1,5 cup sushi rice
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 1 unit garlic clove, minced
• 1 tsp honey
• 3 unit shallots
• 0,5 cup neutral oil for frying
• 1 cup shelled edamame
• 1 unit English cucumber
• 1 unit avocado
• 3 tbsp green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Rinse 1.5 cups sushi rice until the water runs clear, then cook with 1.75 cups water for 18 minutes; season warm rice with 2 tbsp rice vinegar and a pinch of salt.

2. 2

   Thinly slice the shallots into rings, then fry in 1/2 cup neutral oil over medium heat, stirring often, until deep amber and crisp (about 6 minutes); drain on paper towels : they will crisp further as they cool.

3. 3

   Reserve 1 tbsp of the shallot oil for the dressing.

4. 4

   Whisk soy sauce, toasted sesame oil, grated ginger, minced garlic, honey, rice vinegar, and the reserved shallot oil until emulsified.

5. 5

   Cube the salmon into 2 cm pieces and gently toss with half the dressing plus 1 tbsp thinly sliced green onions; marinate 10 minutes in the fridge.

6. 6

   Meanwhile, thaw edamame in hot water for 3 minutes, and slice cucumber into thin half-moons.

7. 7

   Halve and slice the avocado just before serving to prevent browning.

8. 8

   Divide warm rice among 4 bowls, then arrange salmon, cucumber, edamame, and avocado in tidy sections.

9. 9

   Drizzle with remaining dressing, shower with crispy shallots, sesame seeds, and remaining green onions.