Poke bowl cured salmon
RECIPE BY: CHEF JODY O’CONNOR FROM STIR CRAZY COOKING SCHOOL
500g Cured salmon, cut into bite-size pieces
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
2 medium, peeled oranges
2 meduim, zested oranges
Willow Creek Lemon infused 45ml
coarse sea salt 150g
golden caster sugar 100g
- Cure the salmon for at least 2 hours up to 24hrs
- Add rice to the bottom of four bowls.
- Top with salmon and toppings of your choice.
- Garnish with green onions and sesame seeds before serving.