Salmon Poke Bowl - Marinating in Kelp for 3 Hours Gives a Clean Taste Without Fishiness

Steps

1. 1

   Wipe the kelp with rice wine, wrap the salmon, place in a ziplock bag, and refrigerate for 3 hours

2. 2

   Remove the marinated salmon and slice into bite-sized pieces

3. 3

   Briefly soak micro greens in cold water to restore crispness, then drain well

4. 4

   Add olive oil and garlic to the rice pot and sauté until golden brown, then remove and set aside

5. 5

   In the same pot, add sliced ginger and sauté over medium heat for 30 seconds to infuse the fragrance

6. 6

   Add the washed and soaked white rice, water, soy sauce, mirin, and sautéed garlic, bring to a boil, then lower the heat, cover, and cook for 20 minutes

7. 7

   Once done, add chopped scallions and mix to finish the pot rice

8. 8

   Slice the avocado, olives, red onion, and cherry tomatoes into serving-sized pieces

9. 9

   Plate the pot rice, arrange the salmon and vegetables with generous volume, then top with micro greens and furikake to finish