Salmon Poke Bowl
This salmon poke bowl recipe transforms your average salmon fillet into a restaurant-worthy dish. It’s full of savory, umami flavors and takes less than 10 minutes to make. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 349kcal
Ingredients
- 8 ounces sushi grade salmon
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 teaspoon lime juice
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
For the bowls
- 2 cups cooked rice
- 1 cup edamame
- 1/2 large avocado sliced
- 1/2 cup purple cabbage chopped
- 1 small jalapeno optional
- 1 cup pickled cucumbers * see notes
Instructions
- Prep the poke sauce by whisking together the soy sauce, sesame oil, sriracha, rice vinegar, garlic, ginger, lime juice, sesame seeds, and green onion.
- Add the salmon and mix until combined.
- Assemble the bowls by adding sushi rice, followed by edamame, avocado, and purple cabbage and pickled cucumber. Add the salmon poke and sprinkle toasted sesame seeds and sliced green onion on top. Serve with sliced jalapeños if desired.
Video
Notes
* To make pickled cucumber, combine 1/3 cup rice vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, pinch of red pepper flakes, and 1 teaspoon toasted sesame seeds with 1/3 large cucumber, chopped.
STORAGE: Store the salmon, rice, and veggies in separate airtight containers in the refrigerator. The salmon should be consumed within 1-2 days, and the rest of the ingredients can be stored for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 34g | Protein: 22g | Fat: 14g | Sodium: 2082mg | Potassium: 429mg | Fiber: 4g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg | NET CARBS: 30g