食譜

Spicy Mayo Salmon Poke

材料

• 200g Kinmemai better brown rice with 300ml water
• 500g sashimi salmon (cut into ¾ inch cubes)
• 3 stalks spring onions (chopped)
• 2 avocados
• Black and white sesame seeds
• Chopped seaweed flakes
• Lemon zest

• 2 tbsp Japanese mayonnaise
• 1 tbsp sriracha sauce (adjust to preference)
• ½ tbsp sambal (adjust to preference)
• 1½ tbsp soy sauce (adjust to preference)
• Dash of Togarashi powder (optional)

烹調方法

1. Cook 200g Kinmemai better brown rice with 300ml water.
2. Firm up 500g sashimi salmon in the freeze before cutting it into ¾ inch cubes.
3. De-skin avocados and cut into cubes. Squeeze some lemon juice if you doing it in advance to stop them from browning.
4. Mix together ingredients for spicy mayo sauce.
5. Drizzle spicy mayo sauce over the salmon cube and add some chopped spring onions. Mix well and set aside for 10 minutes in the fridge.
6. Serve salmon over Kinmemai brown rice along with  avocados and spring onions. Sprinkle chopped seaweed flakes, black and white sesame seeds on top. Grate lemon zest over salmon.