Makes 4 servings
Roasted salmon, which is rich, juicy, and so flavorful, makes a great addition to the bright flavors of Hawaiian-style poke. We’ve chosen a few of our favorite toppings, but you can customize with whatever you like best, including avocado, corn kernels, mango, or cabbage. Most grocery stores with a sushi counter should carry prepared seaweed salad.
- 3/4 cup low-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 1/2 tablespoons sesame oil
- 2 tablespoons honey
- 1 teaspoon grated ginger
- 2 cloves garlic, grated
- 1 lb salmon
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha, or to taste
- 3 cups cooked brown rice (from about 1 1/2 cups raw)
- 3 Persian cucumbers (or 1/2 seedless cucumber), thinly sliced
- 1 1/2 cups frozen edamame, defrosted
- 1 cup prepared seaweed salad
- Thinly sliced dried seaweed, for garnish
- Sesame seeds, for garnish
- In a bowl, combine the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Place the salmon in a zip-top bag or shallow dish and pour about 3/4 of the soy sauce mixture over the salmon (reserve the remainder for later). Turn to cover the salmon and refrigerate for at least 1 hour.
- Preheat the oven to 375°F. Transfer the salmon to a lightly oiled baking sheet, reserving the marinade. Bake, brushing with the salmon marinade occasionally, until the fish is opaque all over, feels semi-firm to the touch, and flakes when tested with a fork at the thickest part, about 25 minutes. Turn the oven to broil and cook the salmon until it is golden brown on top and beginning to char around the edges, about 4 minutes.
- In a small bowl, stir together the mayonnaise and sriracha.
- To assemble the bowls, evenly divide the rice among four bowls. Top each bowl with a quarter of the cucumber, a quarter of the edamame, and a quarter of the seaweed salad. Use a fork to flake the salmon into chunks and add to the bowls. Drizzle with the sriracha mayonnaise and the reserved soy sauce mixture, and garnish with dried seaweed and sesame seeds.