Salmon Poke Bowl (Printable Version)
Bright bowls feature soy-marinated salmon, creamy avocado, and crisp veggies on a bed of sushi rice.
# Ingredients Required:
→ Poke Mixture
01 -
80 grams sushi-grade salmon, cubed into 1.25 cm pieces
02 -
80 milliliters soy sauce or tamari
03 -
15 milliliters rice wine vinegar
04 -
10 milliliters toasted sesame oil
05 -
10 milliliters sriracha
06 -
2.5 milliliters freshly grated ginger
07 -
10 milliliters honey or maple syrup (optional)
08 -
1 green onion, thinly sliced
→ Bowl Components
09 -
400 grams cooked sushi rice
10 -
150 grams steamed edamame
11 -
1 avocado, sliced
12 -
1 cucumber, sliced into half moons
13 -
Shredded purple cabbage (optional)
14 -
Shredded carrots (optional)
15 -
Sliced jalapenos (optional)
16 -
Furikake or sesame seeds for garnish (optional)
17 -
Sriracha mayonnaise for drizzling (optional)
# Guide to Cooking:
01 -
Place cubed salmon and sliced green onions in a medium bowl.
02 -
Whisk together soy sauce or tamari, rice wine vinegar, toasted sesame oil, sriracha, grated ginger, and honey or maple syrup if using.
03 -
Pour about 75% of the marinade over the salmon mixture and gently toss to evenly coat. Reserve remaining marinade for serving. Allow to marinate at room temperature for 10 minutes or refrigerate up to 1 hour.
04 -
Divide sushi rice evenly between serving bowls. Top with marinated salmon and arrange steamed edamame, sliced avocado, cucumber, and optional vegetables as desired. Drizzle with reserved marinade and sriracha mayonnaise if used. Garnish with furikake or sesame seeds and serve immediately.
# Extra Suggestions:
01 -
Use sushi rice for authentic texture; alternatively, short-grain rice works well.