Poke isn't traditionally a brunch dish, but Miami isn't really a traditional brunch town either. We added the salmon poke bowl after a few too many regulars asked for "something fresh, with rice, no eggs" — and it's become a quiet steady seller.
The salmon is sashimi-grade, sourced from a fishmonger we trust, marinated for fifteen minutes in soy, mirin, fresh ginger, sesame oil, and a touch of rice vinegar. Cubed, glossy, served over a bed of warm sushi rice that's been seasoned the proper way — rice vinegar, sugar, salt, folded in with a wooden paddle.
Avocado fanned over the top. Edamame for protein and texture. Pickled ginger for bite. Toasted sesame seeds. Scallions sliced thin. A drizzle of the soy-ginger marinade over everything.
$18. The cleanest plate on the menu, and one of the most-ordered for working lunches.
