Entree: Peru – Nikkei Peruvian – Nikkei Salmon Poke (A Japanese-Peruvian marinated raw salmon bowl combining sashimi-style fish with Peruvian citrus and chili flavors)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 20 min

Total 30 min

Ingredients

- 1 lb (454 g) sashimi-grade salmon, skin removed and cut into 1/2-inch (1.3 cm) cubes
- 2 cups (370 g) cooked sushi rice
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 g) aji amarillo paste
- 2 tbsp (30 ml) fresh lime juice
- 2 scallions, thinly sliced (approx. 30 g)
- 1/4 cup (40 g) red onion, very thinly sliced
- 1 ripe avocado, sliced (approx. 7 oz / 200 g)
- 1 tbsp (15 g) toasted sesame seeds
- 1 sheet nori, toasted and torn (approx. 2 g)
- 1 tsp (5 g) toasted white sesame seeds for garnish
- 1/2 tsp (1 g) sea salt, or to taste
- Freshly ground black pepper, to taste

Instructions

1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, mirin, aji amarillo paste, and lime juice until emulsified.
2. Add the cubed salmon to the marinade and gently toss to coat. Cover and refrigerate for 10–20 minutes to marinate while you prepare rice and vegetables.
3. Divide the warm sushi rice among 4 bowls. Season rice lightly with a splash of rice vinegar if desired.
4. Arrange marinated salmon, sliced avocado, scallions and red onion over the rice. Sprinkle with toasted sesame seeds and torn nori.
5. Finish with a grind of black pepper and additional lime juice if desired. Serve immediately.