Potato Poke Bowl with Salmon
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Measuring spoon
- Kitchen towel
Ingredients
- 2.2 pounds (1kg) Red Potatoes, diced ½ inch
- 2 tablespoons (30ml) Vegetable Oil
- 2 teaspoons (6g) Sea Salt
- 2 tablespoons (18g) Furikake Seasoning
- 2 teaspoons (10ml) Roasted Sesame Oil
- ¾ cup (180ml) Japanese Mayonnaise (Regular Mayonnaise can be subbed)
- 2 tablespoons (14g) White or Yellow Miso
- 1-1/2 pounds (680g) Fresh Salmon Belly, skin removed and diced ½ inch cubes
- 3 tablespoons (45ml) Double Fermented Soy Sauce* (see note)
- 1 tablespoon (8g) Black Sesame Seeds
- 1 tablespoon (8g) Toasted White Sesame Seeds
- ¼ cup (33g) Green Onions, chopped
- 1-1/2 cups (225g) Frozen Shelled Edamame, thawed
- 2 each (180g) Avocados, sliced
- 2 cups (280g) English Cucumbers, thinly sliced
- ½ cup (14g) Nori, cut into thin strips
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