Crispy Wasabi
20-30 min
2 servings
Ingredients
For the poke:
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250g sushi-grade salmon, diced
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2 tsp soy sauce
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1 tsp sesame oil
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1 tbsp sriracha (adjust to taste)
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1 tsp rice vinegar
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1 tsp honey or maple syrup
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1 tsp toasted sesame seeds
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1 small spring onion, thinly sliced
For the bowl:
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1 cup sushi rice (or jasmine rice), cooked and slightly cooled
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½ avocado, sliced
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½ cucumber, thinly sliced
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1 small carrot, julienned
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Edamame beans (½ cup, cooked)
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Pickled ginger (optional)
Topping:
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Crispy Wasabi Seaweed Topping – as much as you love!
Instructions
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Marinate the salmon:
In a bowl, mix soy sauce, sesame oil, sriracha, rice vinegar, and honey. Add the diced salmon and stir gently. Let it marinate for 10–15 minutes in the fridge. -
Assemble the bowl:
Divide the cooked rice into two bowls. Arrange avocado, cucumber, carrot, and edamame around the edges. -
Add the salmon:
Spoon the spicy marinated salmon into the center of the bowl. Sprinkle with spring onion and sesame seeds. -
Finish with a crunch:
Generously sprinkle your Crispy Wasabi Seaweed Topping over the bowl just before serving. Add pickled ginger if desired.
Serve and Enjoy
A perfect balance of creamy, spicy, fresh – and that fiery wasabi crunch that makes the whole bowl pop.
This is not just a meal. It’s a flavor explosion.
