Salmon Poke Bowl
A fresh and delicious salmon poke bowl that brings together the vibrant flavors of Hawaiian cuisine. This easy-to-make meal features sushi-grade salmon, a flavorful marinade, and an array of colorful toppings, making it a nutritious and satisfying dish.
Ingredients
- 8 oz sushi-grade salmon diced
- 1 cup Japanese short-grain rice cooked
- 1/2 avocado sliced
- 1/4 cup cucumber diced
- 2 tbsp green onions chopped
- 1 tbsp sesame seeds
- 1/2 tbsp pickled ginger
- 1/4 cup edamame beans
- 1 tbsp crispy garlic optional
Marinade:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tsp rice vinegar
- 1/2 tsp honey or maple syrup
Instructions
- Prepare the marinade: In a small bowl, whisk together soy sauce, sesame oil, grated ginger, garlic, rice vinegar, and honey.
- Marinate the salmon: Add diced salmon to the marinade, mixing well. Let it sit for 10–15 minutes in the refrigerator.
- Cook the rice: Prepare Japanese short-grain rice according to package instructions. Let it cool slightly before serving.
Assemble the poke bowl:
- Start with a bed of rice or mixed greens.
- Arrange avocado slices, cucumber, edamame, and pickled ginger around the bowl.
- Add the marinated salmon on top.
- Sprinkle with green onions, sesame seeds, and crispy garlic if using.
- Serve and enjoy: Mix everything together before eating for the best flavor!
Notes
- Always use sushi-grade salmon to ensure freshness and safety.
- Swap white rice for brown rice or cauliflower rice for a healthier alternative.
- Adjust the marinade ingredients to your taste—add spicy mayo for extra heat!
- Garnish with seaweed flakes or chili flakes for extra flavor