Salmon Poke Bowls | Recipes | Lee Kum Kee Home Canada
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Keywords
- Lee Kum Kee
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Refrigerator
- Plastic wrap
- Serving bowl
Ingredients
- 450 g sockeye salmon, cut into small cubes
- Rice or salad for the base
- ¼ cup pickled cucumber
- ½ an avocado, sliced
- Topping options: [edamame, julienned carrots, cabbage, avocado]
- ¼ cup Lee Kum Kee Panda Brand Sweet Soy Sauce
- 1 tsp. rice vinegar
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. Lee Kum Kee Sriracha Mayo
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