Salmon Poke Bowl
Ingredients
For the Salmon Poke:
- ⅓ cup soy sauce, or tamari
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons sriracha
- ½ teaspoon grated ginger
- 2 teaspoons honey or maple syrup, optional
- 8 ounces ½ pound sushi-grade salmon, cut into ½-inch cubes
- 1 green onion, thinly sliced
For the Bowls:
- 2 cups cooked rice, sushi rice preferred - see notes
- 1 cup steamed edamame
- 1 avocado, sliced
- 1 cucumber, sliced into half moons (or use Asian-style pickled cucumbers)
- Shredded purple cabbage, optional
- Shredded carrots, optional
- Sliced jalapenos, optional
- Furikake or sesame seeds, optional, for garnish
- Sriracha mayo, optional, for drizzling
Instructions
- Place the raw salmon cubes and sliced green onions in a medium sized bowl.
- In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, sriracha, ginger, and honey/maple syrup (if using).
- Pour about ¾ of the sauce over the salmon and gently toss to coat. Keep the remaining sauce aside for serving. Let the salmon marinate for 10 minutes at room temperature or up to 1 hour in the fridge.
- To assemble, divide the rice among the bowls. Top with the marinated salmon and your choice of vegetables. Drizzle with the reserved sauce and sriracha mayo (if using). Sprinkle with furikake or sesame seeds. And serve immediately.
Notes
- Salmon: Use sushi-grade or sashimi-grade salmon to ensure food safety. Frozen sushi-grade salmon can be used. If your fish has skin, remove it and check the salmon for pin bones - remove them with tweezers before cubing.
- Rice: Traditionally, sushi rice, a short-grain white rice known for its sticky sweet flavor, is used to make poke bowls; however any rice such as long-grain, medium or short-grain rice, Japanese rice, or brown rice can be used.
- Cucumbers: I prefer using English cucumbers as they are seedless and super crisp.
- Edamame: Aka soy beans. I usually buy them shelled and frozen. To thaw out quickly, place them in a small bowl and pour over hot boiling water. Drain and done!
- Make Ahead: You can prepare the marinade a day in advance, and the vegetables can be prepped ahead too. Keep them separate until you're ready to assemble.
- Storage: Raw salmon poke should be eaten the same day it's prepared. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Freezing is not recommended.
Nutrition
Calories: 314 kcal, Carbohydrates: 13 g, Protein: 34 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 4 g, Cholesterol: 62 mg, Sodium: 2317 mg, Potassium: 996 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 112 IU, Vitamin C: 4 mg, Calcium: 88 mg, Iron: 4 mg
