Poke Bowl With Gochujang Cucumber Salad
Difficulty: Easy | Makes: 2-3 Servings
A refreshing poke bowl perfect for the warmer weather!
For the Rice
- 2 cups Roland® Calrose Sushi Rice
- 1/2 cup Roland® Seasoned Rice Vinegar
For the Salmon
- 1/2 lb sushi grade salmon, cut into bite-size pieces
- 1/4 cup Roland® Vegan Ponzu Sauce
- 1 teaspoon Roland® Sesame Oil
For the Gochujang Cucumber Salad
- 2 cucumbers, sliced
- 2 tablespoons Roland® Gochujang
- 1 tablespoon Roland® Organic Red Miso Paste
- 2 teaspoons Roland® Premium Soy Sauce
- 2 tablespoons Roland® Unseasoned Rice Vinegar
- 1 teaspoon Roland® Sesame Oil
- Salt, to taste
Toppings & Garnishes
- Roland® Crispy Garlic Chips
- Shredded nori
- Ikura (salmon roe)
- Edamame
- Roland® Sushi Ginger
- Japanese Pickles
- Roland® Roasted Sesame Seeds
Directions
- Cook the rice according to package instructions. When finished, use a rice paddle and a cutting motion to distribute the the seasoned vinegar
- Combine the ingredients to make the gochujang sauce for cucumber salad. Toss the cucumber slices in the sauce
- Right before serving, combine the salmon with the ponzu and sesame oil. Lay out the seasoned rice in a bowl and top with the ikura, gochujang cucumber salad, edamame, Japanese pickles, shredded nori, crispy garlic chips, and sushi ginger
- Serve with additional ponzu sauce on the side
