Description
A delicious and healthy Salmon Poke Bowl recipe that combines sushi rice, fresh salmon, and a variety of toppings for a satisfying meal.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces sushi-grade salmon, diced
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1/2 cup edamame, shelled
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into strips (optional)
- Pickled ginger (for serving, optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
- In a separate bowl, combine the diced salmon, soy sauce, sesame oil, and half of the green onions. Let it marinate for about 10 minutes.
- To assemble the poke bowl, divide the seasoned rice among four bowls. Top each bowl with marinated salmon, avocado slices, cucumber, edamame, and the remaining green onions.
- Sprinkle sesame seeds over the top and add nori strips if desired. Serve with pickled ginger on the side.
Notes
- For a spicy kick, add a drizzle of sriracha or spicy mayo on top of the poke bowl.
- You can substitute the salmon with tuna or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Marinating
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg