Kubo and the Two Strings: Salmon Poke Bowl Recipe
BEETLE: We’re gonna need something to cut this wi–
There’s a SWISH of air and the fish is transformed into perfectly cut sashimi. Beetle and Kubo stare at Monkey. She shrugs.
MONKEY: Sword Unbreakable.
They all sit down together. It’s a nice, quiet, gentle moment. Our three heroes, eating under the sun. Kubo sits right between Beetle and Monkey, but he isn’t really eating.
Beetle, on the other hand, is stuffing his face. Hanzo Origami stands on his lap, using his tiny paper sword to
lance chunks of fish from a makeshift plate and toss them up into Beetle’s open mouth.Monkey watches sourly.
MONKEY: Must you play with your food?
She grimaces as Beetle replies with a full mouth.
BEETLE: Yes.
He notices Kubo looking at them with an odd look on his face.BEETLE: What’s the matter, Kubo? You act like you’ve never had a meal sitting between a monkey and a beetle before.
KUBO: I’ve never had a meal sitting between anyone before.
Monkey’s face softens.
MONKEY: Come on. Eat. You need energy. And * this is much better than whale soup.
KUBO AND THE TWO STRINGS, SCREENPLAY, 2016
Kubo and the Two Strings: Salmon Poke Bowl
Ingredients
Rice
- 1 cup sushi or short grain rice
- 1 cup water
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp mirin
Salmon
- 1/2 pound fresh sushi grade salmon sliced into 1/2" cubes
- 1-2 tbsp soy sauce
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 1 tbsp hot sauce
- 1 tsp sesame seeds
- green onions as needed
- shredded dried seaweed as needed
Instructions
Rice
- Place the rice in a large bowl and rinse with cold water until the water runs clear. This will take approximately 4 times. Transfer the rice to a small pot and add the one cup of water. Bring it to a boil over medium high heat. Then turn the heat down to let it simmer, covered, for about 15 minutes. Turn off the heat and leave it covered for 10 minutes.
- In a small saucepan, combine the vinegar, sugar, salt, and mirin. Place it over medium low heat just until the sugar dissolves. Cut the vinegar mixture into the rice with a paddle. Once mixed thoroughly, set the rice aside to keep warm.
Salmon
- In a bowl, toss the salmon with the soy sauce, garlic, sesame oil, and hot sauce. At this point, taste for seasoning and adjust accordingly. Scoop some of the rice in a serving bowl and top with the fish. Garnish with sesame seeds, seaweed, and thinly sliced green onion.
