Once in a while, we crave fresh, savory seafood. This version of the Hawaiian poke bowl has the essentials of sushi—raw fish, rice, vegetables, and sauces—served with a delightful twist.
Hit the spot with a poke bowl that packs a punch with a surprising crunch. Treat your taste buds to a Salmon and Tuna Poke Bowl made more interesting with fried Sapporo Vermicelli noodles. Follow the recipe by Chef Bambi or whip up your own by watching the video below:
Salmon and Tuna Poke Bowl
200g sashimi grade salmon, cubed
200g sashimi grade tuna, cubed
¼ white onion, chopped
1 stalk onion leeks, julienned
3 tbsps Japanese soy sauce
½ tbsp sesame oil
½ tbsp rice vinegar
½ tsp ginger, pound
1 tbsp sesame seeds, black & white
1 tbsp tobiko
2 bundles Sapporo vermicelli noodles
10 pieces edamame, boiled
- Deep fry Sapporo noodles. Let cool. Break into smaller pieces and distribute in 4 small bowls.
- Combine all ingredients. Distribute on top of noodles. Top with tobiko and leeks. Serve.
For more information, visit www.sapporoproducts.com.ph
If you like this, try our other recipes: