Sesame-Crusted Salmon Poke Bowl with Pickled Vegetables

Ingredients

For the Sesame-Crusted Salmon
• 450 grams salmon fillets (skinless)
• 75 grams sesame seeds (mixed white and black)
• 30 milliliters soy sauce (for marinating)
• 5 grams sugar (brown sugar)
• 2 grams salt (to taste)
• 1 gram black pepper (to taste)
• 15 milliliters vegetable oil (for frying)
For the Seasoned Rice
• 300 grams sushi rice (uncooked)
• 360 milliliters water (for cooking rice)
• 30 milliliters rice vinegar (for seasoning)
• 10 grams sugar (to dissolve in vinegar)
• 3 grams salt (to taste)
For the Pickled Vegetables
• 100 grams cucumber (julienned)
• 100 grams carrot (julienned)
• 80 milliliters rice vinegar (for pickling)
• 15 grams sugar (to dissolve in vinegar)
• 5 grams salt (to enhance flavour)
For the Soy-Ginger Dressing
• 40 milliliters soy sauce (low sodium preferred)
• 10 grams ginger (fresh, grated)
• 5 grams sugar (to balance flavours)
• 15 milliliters sesame oil (for a nutty finish)

Instructions

1. 1. Prepare the Pickled Vegetables: In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar has dissolved. Pour the mixture over the julienned cucumber and carrot in a bowl. Allow to marinate for at least 15 minutes, stirring occasionally.

   Ensure the sugar fully dissolves and do not boil the mixture.

2. 2. Cook the Sushi Rice: Rinse sushi rice in cold water until the water runs clear. Combine washed rice with 360ml of water in a saucepan. Bring to a boil, cover, reduce to low heat, and simmer for 12-15 minutes until rice is tender and water is absorbed. Let sit covered for 10 minutes after cooking. Combine rice vinegar, sugar, and salt in a separate bowl until dissolved, then gently fold into warm rice using a spatula.

   Do not uncover the pan while cooking to ensure proper steam retention.

3. 3. Prepare the Sesame-Crusted Salmon: Preheat the oven to 200°C. Coat the salmon fillets in soy sauce marinating for 5 minutes. Combine sesame seeds, brown sugar, salt, and pepper. Remove the salmon from the marinade and coat evenly with the sesame mixture. Heat oil in a non-stick skillet over medium-high heat. Sear the salmon for 2 minutes on each side until golden, then transfer to a baking sheet and bake for an additional 8-10 minutes until internal temperature reaches 63°C.

   Check the salmon for doneness; it should flake easily and reach a minimum internal temperature of 63°C.

4. 4. Make the Soy-Ginger Dressing: In a bowl, whisk together soy sauce, grated ginger, sugar, and sesame oil until combined. Adjust seasoning to taste.

   Ensure sugar is well dissolved and the dressing has a balanced flavour.

5. 5. Assemble the Poke Bowl: Scoop seasoned rice into serving bowls. Layer with slices of the sesame-crusted salmon, followed by the pickled vegetables. Drizzle with soy-ginger dressing. Garnish as desired with additional sesame seeds or herbs.

   Ensure balanced distribution of all components for aesthetic appeal.