Poke Bowl

By: Danny Chung

1 salmon cutlet – pan fried, cool and break into pieces1 cup Sushi rice1 cucumber - wash, pat dry, trim off the soft section and cut the firmer parts into small cubes2 eggs – add 1 tabsp mirin, a pinch of salt and pepper, beat lightly. Set asideJapanese pickled radish – cut into small cubes1 pce seaweed – cut into tiny strips2 pcs – Inari deep fried tofu pockets – cut into cubes1 cup edamame – remove and discard shellsMayonnaise1 tabsp Japanese pickled ginger – cut into strips1 teasp roasted sesamine seeds

Cook the riceTransfer into a large bowl, stir to cool it down a bit before adding 2 tabsp sushi sauce and mix to make sushi rice.Sprinkle 1 tabsp roasted sesame seed into the rice.Scoop some rice into a bowl.Place the ingredients one by one by the side of the bowl.Squeeze a bit of mayonnaise over the rice and lastly, place some ginger strips in the middle of the bowl.Present the bowl as it is.Mix all the ingredients in the bowl just before eating.Enjoy…..