Use Fresh Sashimi or Sushi-Grade Salmon, available at Asian supermarkets ... squeeze out any excess water and place the ...

Make the pickling solution by boiling the water, rice wine vinegar, salt, sugar and red chili flakes. Add the sliced onions and soak for 10 minutes. To quickly chill the vegetables, transfer them to a ...

Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only ...

Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar ...

Line a small baking tray with foil. Place the salmon on the baking tray. Pour a tablespoon of the dressing into a small bowl and brush over the salmon. Sprinkle with the sesame seeds. Bake for 10 ...

But they can be used in both savoury and sweet dishes—I find the blueberries complement the salmon bowl very well. The slight sweetness pairs well with the fish and wild rice. In the Northwest ...

But we couldn’t resist the mixed sashimi bowl which had tuna and salmon belly mixed with a Hawaiian sweet soy sauce. The seaweed salad makes the dish even more flavourful. Compared to poke ...

My Salmon Poke Bowl is the perfect homemade dish that brings ... or Coho Salmon for this recipe. Ensure to use sashimi-grade salmon available at Asian or Japanese grocery stores.