With my family’s mixed religious and cultural heritage, you’re just as likely to find us seeking out the best bagels and lox in New York City as searching for the freshest poke in Hawaii.
This smoked salmon bowl combines some of my favorite elements of both our Jewish and Hawaiian roots and will leave you with a lingering taste of a great bagel brunch.
Though I love poke with freshly caught fish, smoked salmon is an exciting Jewish twist. Plus, it can be difficult to access sushi-grade raw fish. The everything bagel seasoning stands in for a seaweed mixture called furikake. I also love the color and flavor that pickled red onions and green onions add in; both are a nod to the usual raw onions found in a bagel buffet and a great fresh serving of poke.
Sushi Rice (optional—can just use plain cooked rice)
Shoyu Salmon Sauce
Pickled Red Onions
Everything Bagel Seasoning (or use store-bought)
Prepare the pickled red onions the day before if possible. Prepare the soy sauce-based salmon sauce ahead or as needed.
You can adjust the amount of vinegar, sugar and salt to your liking using these amounts as a guide to approximate proportions.
Shoyu Salmon Sauce:
Place all ingredients in a small bowl and whisk to combine. Will last in the refrigerator for several days so feel free to make ahead or make extra.
Pickled Red Onions:
Will keep in the refrigerator for 2–3 weeks.
Everything Bagel Seasoning:
Mix together and store in a cool dry place in a sealed container.
1. Place the pieces of salmon in a mixing bowl and add a tablespoon or two of the shoyu sauce, some fresh sliced green onions and mix well.
2. Place rice in the bowl, then add the various elements as haphazardly or artistically as you’d like!
3. Top with some more bagel seasoning and shoyu sauce as desired. If you have furikake, you could use some of that as well.