Recipe Description
Ramadan is here, which means those observing the monthly fast have to get up in the wee hours of morning for sahur, the first meal of the day. This predawn breakfast is crucial as it provides the only sustenance and nourishment for the day until the post-sunset buka puasa, when the fasting is broken.
If you are looking for quick, convenient, healthy and delicious meals to prepare, celebrity chef Nik Michael Imran has this perfect recipe from his own sahur repositories.
To read more about the interviews with Nik Michael Imran, visit this page.
Recipe Ingredient
- Group A: Salmon poke
- 100g salmon, diced into 1.5cm cubes
- 20ml Japanese white soya sauce, or regular Japanese soya sauce
- 10ml sesame oil
- 5ml honey
- 5ml halal mirin (can be replaced with 1tsp sugar)
- Salt to taste
- Group B: Base
- 250g cooked sushi rice, or reheated leftover white rice works well too
- Group C: Kyuri salad (to toss together)
- 50g cold Japanese cucumber, cut into thick strips
- 1tbsp roasted sesame dressing (cold)
- Group D: Topping
- 30g edamame, removed from pods
- 1tsp plum pickled Japanese cucumber, diced into 0.5cm bits
- 1tsp pickled young ginger
- 1tsp furikake
- 1tbsp tobiko (flying fish roe)
Instructions
- To make the salmon poke: Mix all ingredients together and marinate for at least 10 minutes. The marinated salmon can be kept in the fridge for up to 3 days.
- To assemble poke bowl: Place a bed of rice into bowl. Flatten the top a little to make it easier and prettier to plate.
- Arrange kyuri salad, edamame, pickled vegetables and salmon poke (topped with tobiko) into different segments but leave a little bit of rice exposed. On exposed rice, top with a sprinkling of furikake.
- Serve with soy sauce and wasabi on the side (and some chopped chilli padi, if you’re like me).
