POKE BOWL SWEET SESAME SAUCE:
Table of Contents
A vegan, gluten-free Japanese sauce by Googlushee is perfect for topping poke bowls or sushi bowls. This sauce is great for steamed vegetables, stir fry, marinating chicken, or glazing fish.
Preparation Time: 5 minutes
Total Time: 5 minutes
Servings: 10 tablespoon
Ingredients:
Gluten-free hoisin sauce: 3 tablespoon
Toasted sesame oil: 2 tablespoon
Tamari gluten-free soy sauce: 1 tablespoon
Crushed garlic: 2 cloves
Freshly grated ginger: 1 tablespoon
Red pepper flakes: ½ tablespoon
Drinking water: ¼ cup
Preparation:
Add all of the specified ingredients to a small bowl and whisk together.
Alternatively, place all the ingredients in a mason jar, secure the lid tightly, and shake well to combine. After shaking up the mason jar of sauce, you can transfer it directly to the refrigerator without scrubbing any more dishes!
POKE BOWL PONZU SAUCE:
Preparation Time: 3 minutes
Serving: 2 cup
Ingredients:
Grated ginger: 2 inches
Soy sauce: 1 cup
Drinking water: 1 cup
Lime: 2 pieces
Sesame oil: 2 tablespoons
Mirin: 1 tablespoon
Preparation:
Combine all the specified quantity ingredients for the sauce in a jar.
Add the freshly squeezed lime juice into the jar. Add well to the mix.
Salmon Poke Bowl:
Ingredients
For the fish:
Sushi grade salmon filet cubed: 1 lb
Low-sodium soy sauce: 5 tablespoon
Sesame oil: 2 tablespoon
Lime juice: 2 tablespoon
Rice wine vinegar: 2 tablespoon
Sriracha: ½ tablespoon
Thinly sliced green onion: 2 tablespoon
For the rice:
1 cup sushi rice: 1 cup
Rice wine vinegar: 5 tablespoon
Sugar: 1 tablespoon
Salt: to taste
Seasoned seaweed: to taste
For the toppings:
Thinly sliced ½ ripe avocado
Cucumber slices
Roasted seaweed sheets
Black and white sesame seeds
Preparation:
Follow the package instructions for cooking sushi rice. Add vinegar and sugar to a small bowl. When the rice has slightly cooled, pour and fold the mixture into it, along with seasoned seaweed.
To prepare the sauce, combine the soy sauce, sesame oil, lime juice, rice wine vinegar, and green onions in a bowl. Combine the cubed salmon with the mixture.
Assemble the dish by placing slightly cooled rice in a bowl, followed by seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.
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