Description
This vibrant Salmon Poke Bowl combines tender sushi-grade salmon marinated in a savory sesame-soy dressing with perfectly cooked sushi rice and an array of fresh, crunchy vegetables. Topped with nutty sesame seeds and green onions, this dish is a refreshing, nutritious, and easy-to-make meal that brings the flavors of Hawaii to your table.
Ingredients
Scale
For the Poke Bowl:
- 1 cup sushi rice (or short-grain rice)
- 1 1/4 cups water
- 1 pound fresh sushi-grade salmon (skin removed, diced)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional)
- 1 avocado (sliced)
- 1 small cucumber (sliced)
- 1 carrot (shredded or julienned)
- 1 radish (sliced thinly)
- 1/4 cup edamame (shelled)
- 1 tablespoon sesame seeds (for garnish)
- Chopped green onions (for garnish)
- Seaweed salad (optional, for serving)
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 1 1/4 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes. After resting, fluff the rice with a fork and let it cool slightly.
- Prepare the Salmon Marinade: In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey (if using). Add the diced salmon to the marinade and gently toss to coat. Allow the salmon to marinate for about 10 minutes to absorb the flavors.
- Assemble the Poke Bowl: In serving bowls, place a scoop of the cooked sushi rice as the base. Top the rice with the marinated salmon, followed by avocado slices, cucumber, shredded carrot, radish, and edamame. Garnish with a sprinkle of sesame seeds and chopped green onions. Add seaweed salad on the side if desired.
- Serve: Serve the Salmon Poke Bowl immediately to enjoy the fresh, delicate flavors and varied textures in this healthy and satisfying dish.
Notes
- Use sushi-grade salmon to ensure safety and freshness when consuming raw fish.
- For a gluten-free option, substitute tamari for soy sauce.
- The honey in the marinade is optional and can be omitted for a less sweet version.
- Feel free to add other toppings like pineapple, mango, or pickled ginger for extra flavor.
- Leftover poke is best consumed within a day to maintain freshness and quality.
- Make sure to rinse the sushi rice thoroughly to prevent it from becoming too sticky.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Keywords: salmon poke bowl, sushi bowl, poke recipe, Hawaiian cuisine, healthy salmon bowl, gluten free poke, sushi rice bowl
