Salmon Peanut Poke Bowl
By UMass Dining
Ingredients
Salmon Peanut Poke Bowl
- 12 lb 8 oz Cooked sushi rice
- 12 lb 8 oz Salmon & soy braised peanuts (sub recipes)
- 3 lb 2 oz Avocado, diced
- 3 lb 2 oz Cucumber, diced
- 1 lb 9 oz Scallion, sliced
- 3 lb 2 oz Seaweed salad
- 500-600 Strips of nori
Salmon & Soy Braised Peanuts (25 portions)
- 8 lb Salmon
- 3 lb Soy braised peanuts (sub recipe)
- 1 lb Low sodium soy sauce
- 4 oz Sesame oil
- 2 teaspoons Salt
- 4 oz Red onions, minced
- 4 oz Scallions, chopped fine
- 4 oz Lime juice
- 8 oz Rice vinegar
- 1⅓ cups Peanut butter powder
Soy Braised Peanuts
- 1 lb 4 oz Skin on peanuts
- 48 oz Water
- 1½ qt. Low sodium soy sauce
- ½ cup Dark soy sauce
- 4 oz Mirin
- 1 tablespoon + 1 teaspoon Brown sugar
- ½ cup Honey
- 12 oz Water
- 1 tablespoon + 1 teaspoon Toasted white sesame seeds
- 1 tablespoon + 1 teaspoon Sesame oil
Directions
For the Soy Braised Peanuts
- In a sauce pot, boil the water and peanuts together for about 5 minutes. Strain peanuts and discard the water.
- Return the peanuts to the pot and add the soy sauces, mirin, sugar, honey and water. Bring to a simmer and cook, uncovered, until most of the liquid has evaporated, about 20–25 minutes.
- Remove from heat, mix in sesame seeds and sesame oil, then cool completely.
For the Salmon
- Cut the salmon into about 4” portions, wrap tightly and freeze for at least 24 hours.
- Thaw salmon and dice into ½” pieces.
- Toss the salmon, braised peanuts, and remaining ingredients together and reserve cold.
For Assembly of the Poke Bowls
- Place the cooked sushi rice in a bowl and arrange the salmon and braised peanuts on top.
- Garnish with avocado, cucumber, scallions, seaweed salad and strips of nori.
