Salmon Poke with Crispy Rice

Ingredients

4 ounces

4 Tbsp

2 Tbsp

1 Tbsp

1 Tbsp

To Taste

2 tsp

1 Tbsp

2 slices

As Needed

As Needed

Rice

1 cup

2 cups

3 Tbsp

Sauce

2 tsp

8 oz

2 Tbsp

1 tsp

Salmon, cut into large cubes

Oyster Sauce

Ponzu Sauce

Brown Sugar

Rice Wine Vinegar

Salt

Ginger, minced

Garlic, minced

Jalapenos, julienne

Pickled Vegetables (find the recipe here)

Yogurt Sauce (recipe follows)

Short Grain Rice

Water

Vegetable Oil

Gochujang

Yogurt, Plain

Sweet Thai Chili Sauce

Sesame Oil

Method

Day Prior to Service:

For the pickled vegetables:

Combine water, vinegar, sugar, and peppercorns in medium bowl. Add julienned vegetables to bowl, cover with plastic wrap, and place in cooler overnight to pickle.

For the Rice:

Rinse the rice until water runs clear, add to small saucepan (can use hotel pan if cooking in oven or steamer). Add water, 1 teaspoon salt, and 1 tablespoon vegetable oil to pan, cook. Once full cooked, spread rice evenly onto parchment lined sheet pan and place in cooler.

Day of Service:

For the Salmon:

1. Heat 2 Tablespoons of vegetable oil in pan over medium heat.

2. Add salmon to pan and sear on each side, add garlic and ginger to pan and sauté until translucent.

3. .While salmon is cooking, make the sauce by combining the oyster sauce, ponzu sauce, and brown sugar in a separate bowl.

4. Deglaze pan by pouring sauce mixture. Once salmon is fully coated and cooked, turn off heat and set aside.

For the rice:

1. Cut rice into squares appx. 1 cup measurement per square.

2. In a new pan, heat 2 tablespoons vegetable oil medium-high heat. Add rice squares to pan and brown on both sides – about 5 minutes on each side. Remove from heat and sprinkle with a pinch of salt.

For service:

1. Spread 2 teaspoons of yogurt sauce on crispy rice square, place on top of lettuce leaf, then top with 4 ounces of salmon and 2 tablespoons of pickled vegetables.

2. Garnish with thinly sliced jalapenos and drizzle with sauce from the sauteed salmon.