Modu Recipes

Striker Chef Salmon Poke Rice Bowl

A luxurious one-bowl meal combining salmon sashimi, aged with kombu for umami, and fragrant garlic-ginger rice.

🙋 Recommended for

  • ⭐ Those who want to serve a premium Japanese one-bowl meal at home that rivals fine dining.
  • ⭐ Those who want to enjoy fresh salmon sashimi in a healthier way, with a chewier and deeper flavor.

Ingredients needed 🛒2 servings

  • Norwegian salmon, 2 servings
  • Dried kombu, enough to wrap the salmon
  • Sake or white wine, a little
  • Soaked rice, 2 servings
  • Garlic, 5-6 cloves
  • Ginger, 1 piece
  • Red onion, 1/2
  • Scallions, plenty
  • Cherry tomatoes, 4-5
  • Avocado, 1/2
  • Green olives, 3-4
  • Pickled stem lettuce (or rinsed aged kimchi), a little
  • Soy sauce, 1 tablespoon
  • Mirin, 1 tablespoon
  • Sugar, 1 teaspoon
  • Olive oil, 3 tablespoons
  • Furikake, a little

Recipe 🍳

  1. Wipe the dried kombu with sake or wine to soften it, then wrap the salmon tightly, place in a zip-top bag, and age in the refrigerator for 3 hours.
  2. Slice the garlic thinly, slice the ginger thinly, and finely chop the red onion and scallions.
  3. Cut the cherry tomatoes, green olives, avocado, and pickled stem lettuce into bite-sized pieces for presentation.
  4. Heat olive oil in a pot and sauté the sliced garlic over medium heat until golden brown to make garlic oil. Set the garlic aside.
  5. Add the ginger slices to the garlic oil and sauté until fragrant. Then add the soaked rice, water, soy sauce, mirin, and sugar, and stir.
  6. Once the water for the rice comes to a boil, add the sautéed garlic back in, reduce to low heat, cover, and cook for 20 minutes.
  7. Turn off the heat, add the chopped scallions to the cooked rice, and mix lightly to release their aroma with residual heat. Let it steam, then serve in bowls.
  8. Arrange the prepared vegetable toppings around the rice in the bowl. Slice the kombu-aged salmon thickly and place generously in the center. Sprinkle with furikake to finish.
  1. Wrap the salmon with kombu wiped with sake and refrigerate for 3 hours.
  2. Cut the topping vegetables and pickles into bite-sized pieces.
  3. Make flavorful soy sauce rice by cooking it with garlic and ginger oil.
  4. Top the rice bowl with the prepared vegetables and sliced aged salmon, then garnish with furikake.

Cooking tips 💡

  • Aging the salmon wrapped in kombu absorbs moisture, making the flesh chewier and multiplying the umami flavor tenfold.
  • If you don't have pickled stem lettuce for texture, you can finely chop and use aged kimchi that has been rinsed to remove excess salt and squeezed dry.

Shop ingredients on Coupang(Ad)

Norwegian salmonDried kombuSakeSoaked riceGarlicGingerRed onionScallionsCherry tomatoesAvocadoGreen olivesPickled stem lettuceSoy sauceMirin
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