Description
This Salmon Poke Bowl is a vibrant and healthy meal, perfect for busy weeknights. With fresh ingredients and the ability to customize, it's a family favorite that brings smiles to the table.
Ingredients
2 cups Sushi Rice
2 ½ cups Cold Water
¼ cup Rice Vinegar
1 tablespoon Granulated Sugar
1 teaspoon Salt
1 pound Sushi-Grade Salmon Fillet, skin removed, cut into ½-inch cubes
¼ cup Low-Sodium Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Toasted Sesame Oil
1 tablespoon Honey or Maple Syrup
1 teaspoon Grated Fresh Ginger
1 clove Garlic, minced
1–2 teaspoons Sriracha (optional)
1 large Avocado, diced
1 Cucumber, thinly sliced or diced
1 cup Shelled Edamame, thawed
1 large Carrot, shredded or julienned
2 Scallions, thinly sliced
2 tablespoons Sesame Seeds, toasted
Nori sheets, cut into thin strips or small squares
Instructions
- Prepare the sushi rice by rinsing thoroughly until the water runs clear. Combine with cold water, boil, reduce heat, cover, and simmer until water is absorbed. Whisk vinegar, sugar, and salt; fold into cooled rice
- Make the poke sauce by whisking together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha
- Marinate salmon cubes in poke sauce for 10-15 minutes
- Prepare toppings: dice avocado, slice cucumber, shred carrot, and slice scallions
- Assemble bowls with sushi rice, marinated salmon, and arranged toppings
- Garnish with sesame seeds and nori strips, serve immediately
Notes
Use sushi-grade salmon for safety when serving raw.
Cool cooked rice before adding the vinegar mixture for best texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 6-8 g
- Sodium: 700-900 mg
- Fat: 20-25 g
- Saturated Fat: 3-4 g
- Carbohydrates: 45-55 g
- Fiber: 5-7 g
- Protein: 30-35 g