Main Dish

Potato Poke Bowl with Shoyu Marinated Salmon Belly

  • Ready Time: 45min
    No Reviews
  • Prep Time: 25min
    Cook Time: 20min
  • Potato Type: Reds
    Cuisine: Asian
  • Serves: 6
    Prep Method: Roasted
Share on Print

Description

Recipe by: Potatoes USA

Crispy roasted red potatoes and a miso mayonnaise with various Japanese garnishes; edamame, nori, avocado, cucumber, and soy marinated salmon.

Ingredients

Crispy Roasted Red Potatoes

  • 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

Miso Mayo

  • ¾ cup (180ml) Japanese Mayonnaise (Regular Mayonnaise can be subbed)
  • 2 tablespoons (14g) White or Yellow Miso

Shoyu Marinated Salmon Belly

  • 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

Garnishes/Toppings

  • 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

Preparation
Prep Time: 25min | Cook Time: 20min

  1. Preheat an oven to 425 F (218 C).
  2. In a large bowl combine the potatoes, vegetable oil and salt. Toss to combine and spread evenly on a nonstick baking sheet. Roast the potatoes in the oven for 20-25 minutes or until they are golden and crispy. Turn the potatoes over halfway through the cooking process to ensure they cook evenly. As soon as they come out of the oven season them with the furikake seasoning and drizzle with the sesame oil.
  3. While the potatoes are roasted prepare the miso mayo and salmon. To make the miso mayo simply combine the mayonnaise with the miso and stir to combine. Set aside until ready to use.
  4. To prepare the salmon gently combine the salmon, double fermented soy sesame seeds and green onions. If you cannot find double fermented soy, a secondary option can work by simmering regular soy in a saucepan until it is reduced by 33%. Allow the soy to cool completely before using. It’s not exactly the same but the flavor will be more concentrated.
  5. To plate up the dish, begin by placing the crispy potatoes in the bottom a bowl. Drizzle the miso mayo over the top of the potatoes and simply garnish the top with the toppings: Marinated Salmon, Edamame, Cucumber, Avocado slices, and Nori. Serve while the salmon is cold and the potatoes are hot for best results.

Nutrition

Calories590
Fat34g
Sodium1390mg
Cholesterol70
Vitamin C27.9mg
Carbohydrates40g
Fiber12g
Protein35g
Potassium1581mg
Sugar4g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel