Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0eHere is what you'll need!LOMI-LOMI SALMON POKE BOWL AS MADE BY BROOKE WILLIAMSONINGREDIENTS6 ounces fresh salmon Salt1 ounce Persian cucumber, cubed small1 ounce tomato, cubed small1 ounce scallion, sliced1 ounce onion, diced2 ounces shoyu dressing12 ounces cooked short grain sushi rice Nori, sliced (roasted, unseasoned seaweed)Shoyu Sauce1 teaspoon fresh ginger, grated1-2 cloves garlic, grated1 cup soy sauce¼ cup granulated sugar¾ cup rice vinegar¼ cup mirin¼ cup sesame oilPREPARATION1. Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.2. Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes.3. Mix salmon, cucumber, tomato, scallion, and onion in a bowl. 4. In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.5. Spoon shoyu dressing on poke bowl.6. In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste. 7. Garnish with sliced nori and serve immediately!Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/14627MUSICLicensed via Audio NetworkEXTERNAL CREDITSBrooke Williamson