Lomi-Lomi Salmon Poke Bowl By Brooke Williamson

Ingredients

• 6 oz sushi-grade salmon (170 g)
• salt, to taste
• 1 oz persian cucumber (30 g), cubed small
• 1 oz tomato (30 g), cubed small
• 1 oz scallion (30 g), sliced
• 1 oz onion (30 g), diced
• 12 oz short grain sushi rice (340 g), cooked
• nori, sliced - roasted, unseasoned seaweed

Shoyu Sauce

• 1 teaspoon fresh ginger, grated
• 1 clove garlic, grated
• 1 cup soy sauce (240 mL)
• ¼ cup granulated sugar
• ¾ cup rice vinegar (180 mL)
• ¼ cup mirin (60 mL)
• ¼ cup sesame oil (60 mL)