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Tabasco- and Gochujang-Cured Salmon Poké Bowl
This take on a salmon poké bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.
👤 Lara Lee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Mix the cubes of salmon with the Tabasco, sesame oil, gochujang, and sesame seeds. Let stand for ⏱️ 5 minutes to cure before serving.
. Tabasco1 TbspTabasco, to taste
2
Put red onion in a small bowl and season with flaky sea salt; let stand to soften the rawness of the onion while you prepare the other ingredients.
Flaky sea salt, to taste
3
Stir the soy sauce, sesame oil, and sugar in a small bowl until the sugar has dissolved; set aside.
4
Put spinach in a heatproof bowl; bring a kettle to boil, then pour boiling water over spinach. Let wilt for ⏱️ 2 minutes, then drain.
5
Divide cooked rice between two serving bowls. Arrange cured salmon on one side of the bowl, then arrange avocado, blanched spinach, red onion, and seaweed. Garnish with the sesame seeds and shichimi togarashi, if using.
avocado, cut into ¾" cubes1
6
Drizzle the soy-sesame sauce over the two bowls to serve. Serve with soy sauce, Tabasco, and sesame oil on the side for extra drizzling.
. Tabasco1 TbspTabasco, to taste
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