Ingredients
Scale
Smoked Salmon
- 1 pound of Sockeye Salmon
- ½ cup Miso Bachan’s Japanese Barbecue Sauce
- 1 tbsp honey
Rice Bowl
- 2 cups of rice
- 1 avocado
- 1 medium cucumber
- ½ cup shredded carrots
- 2 tbsp green onion
- 1 tsp black and white sesame seeds
Spicy Mayo
- ¼ cup mayo
- 3 tbsp sriracha
- 1 tbsp lemon juice
Instructions
- Remove the skin from the salmon filet and remove the belly meat. Cut the filet of salmon into 1 inch by 1 inch cubes.
- Place the cubes of salmon in a bowl with ½ cup of Miso Bachan’s Barbecue Sauce and mix thoroughly.
- Seal the bowl then place it in the refrigerator and let it marinate for 2-4 hours.
- Remove the salmon from the bowl and place on a wire rack. Season the salmon on all sides with a blend of salt, black pepper and garlic powder.
- Place the salmon on the smoker at 250°F for 40 minutes using cherry wood.
- Glaze the salmon with honey for the last 5 minutes.
- Once the salmon reaches an internal temperature of 145°F, remove it from the smoker.
- Serve the smoked salmon in a bowl with cooked rice, cubed avocado, shredded carrots and sliced cucumbers.
- Garnish with green onion, black and white sesame seeds, then drizzle on Miso Bachan’s and spicy mayo.
- Serve it up and enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
