The Salmon Poke Bowl is a vibrant and flavorful Hawaiian-inspired dish that combines sushi-grade salmon with fresh vegetables, tangy dressing, and tropical mango. This customizable meal is not only quick and easy to prepare but also a feast for the eyes and the taste buds, making it perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
If you’re a fan of fresh, light, and flavorful dishes, the Salmon Poke Bowl is your new go-to meal. It brings together a perfect combination of sushi-grade salmon, creamy avocado, crisp cucumber, and zesty mango, all topped with a homemade spicy mayo that adds just the right amount of heat. The marinated salmon is tender and full of flavor, while the rice serves as a comforting base. This dish is quick to prepare, customizable, and guaranteed to satisfy your cravings for a healthy, refreshing meal. Plus, it’s a great option for meal prep or a fun dish to serve at casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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10 ounces sushi-grade salmon
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1/2 cup white rice
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1 English cucumber (thinly sliced)
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2 radishes (thinly sliced)
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1 avocado (thinly sliced)
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1/4 cup mango (diced)
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1 garlic clove (minced)
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1 teaspoon grated ginger
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2 tablespoons mirin
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2 tablespoons low sodium soy sauce
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1/4 cup lemon juice
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1 tablespoon toasted sesame seed oil
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1 tablespoon rice vinegar
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3 scallions (thinly sliced and white parts separated)
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Spicy mayo (optional)
Directions
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Make the Marinade:
In a mixing bowl, whisk together minced garlic, grated ginger, mirin, soy sauce, lemon juice, sesame oil, rice vinegar, and the white parts of the scallions. -
Prepare the Salmon:
Cut the sushi-grade salmon into 1-inch cubes and toss them in the marinade. Let the salmon marinate for about 15 to 45 minutes in the fridge, allowing the flavors to soak in. -
Cook the Rice:
While the salmon marinates, cook the white rice according to the package instructions. Once done, set it aside to cool slightly. -
Assemble the Poke Bowl:
In each serving bowl, place a scoop of the cooked rice at the bottom. Arrange the marinated salmon cubes on top, followed by thinly sliced cucumber, radishes, avocado slices, and diced mango. -
Finish with Spicy Mayo:
Drizzle the poke bowl with spicy mayo just before serving. If you like extra heat, feel free to add more spicy mayo or sprinkle some chili flakes on top.
Servings and Timing
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Servings: This recipe serves 2.
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
Storage/Reheating
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Storage:
You can store leftover poke bowls in the fridge for up to 24 hours. However, it’s best to store the components separately to maintain the freshness of the ingredients, especially the avocado and salmon. -
Reheating:
Since this dish is served cold, there’s no need for reheating. Simply store it in an airtight container in the fridge and enjoy chilled.
FAQs
1. Can I use cooked salmon for this recipe?
Yes, you can use cooked salmon, but the flavor and texture will be different. Raw, sushi-grade salmon is typically preferred for a traditional poke bowl, as it has a delicate texture and fresh flavor.
2. Can I make this poke bowl vegan?
Yes, you can substitute the salmon with tofu, tempeh, or edamame for a plant-based option. Ensure that the tofu is pressed and seasoned well for added flavor.
3. How do I make spicy mayo?
To make spicy mayo, simply mix mayonnaise with a bit of sriracha sauce or any hot sauce of your choice. Adjust the amount of sriracha to your desired level of spiciness.
4. Can I substitute the rice with something else?
Absolutely! If you prefer a low-carb option, you can replace the rice with cauliflower rice, quinoa, or even a bed of mixed greens.
5. Can I prepare the ingredients ahead of time?
Yes, you can prep all the ingredients ahead of time. Marinate the salmon, chop the veggies, and cook the rice. Assemble the bowls just before serving for a fresh, satisfying meal.
6. What can I use instead of mirin?
If you don’t have mirin, you can use a small amount of honey mixed with rice vinegar or white wine vinegar. It won’t be exactly the same, but it will work as a substitute.
7. How can I store leftover poke bowls?
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. To prevent the avocado from turning brown, you can store it separately or squeeze a little lemon juice on it.
8. Can I add more toppings to my poke bowl?
Definitely! You can add various toppings such as sesame seeds, nori (seaweed), pickled ginger, or even avocado slices to enhance the flavor and texture.
9. What other vegetables can I use in a poke bowl?
Feel free to use a variety of vegetables like shredded carrots, edamame, radishes, cucumber, or even seaweed salad for added crunch and flavor.
10. Can I make this recipe ahead of time for meal prep?
Yes, you can prepare the components of this dish ahead of time and store them separately. When ready to serve, just assemble the poke bowl with the ingredients you’ve prepped, and top with the spicy mayo.
Conclusion
The Salmon Poke Bowl is a refreshing and vibrant dish that brings a taste of the tropics to your kitchen. With its fresh ingredients, customizable toppings, and easy-to-make preparation, it’s the perfect meal for busy weeknights or casual gatherings. The combination of sushi-grade salmon, creamy avocado, and tangy mango makes each bite irresistible. Whether you’re new to poke bowls or a seasoned fan, this recipe will surely become a regular in your meal rotation!
Print
Salmon Poke Bowl
- Total Time: 25 minutes
- Yield: 2 servings
Description
Salmon Poke Bowl is a vibrant and healthy dish that combines fresh salmon, rice, and a variety of toppings like avocado, seaweed, and sesame seeds. This poke bowl recipe brings together the flavors of fresh salmon with zesty sauces, making it a delicious and customizable meal that’s perfect for lunch or dinner. Easy to prepare and packed with nutrients, this salmon poke bowl will satisfy your craving for a refreshing, flavorful, and wholesome meal.
Ingredients
1 lb fresh sushi-grade salmon, diced into bite-sized pieces
2 cups cooked sushi rice (or short-grain rice)
1 avocado, sliced
¼ cup cucumber, thinly sliced
1 small carrot, julienned
¼ cup edamame, shelled
2 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey (optional for sweetness)
1 teaspoon sesame seeds
1 tablespoon pickled ginger (optional)
Green onions, sliced (for garnish)
Seaweed salad (optional, for added flavor)
Sriracha sauce (optional, for added spice)
Instructions
- Prepare the Rice:
Cook the sushi rice according to package instructions. Once cooked, let it cool slightly and fluff with a fork. - Prepare the Salmon:
Dice the fresh sushi-grade salmon into bite-sized cubes. Drizzle with soy sauce, sesame oil, rice vinegar, and honey (if using). Toss gently to combine and let it marinate for 10-15 minutes. - Prepare the Toppings:
Slice the avocado into thin slices, julienne the carrot, and slice the cucumber into thin strips. Prepare other optional toppings like edamame, seaweed salad, and pickled ginger. - Assemble the Poke Bowl:
In individual bowls, add a layer of the cooled sushi rice. Arrange the marinated salmon on top of the rice, followed by the avocado, cucumber, carrot, and edamame. - Garnish and Serve:
Sprinkle sesame seeds and sliced green onions over the top. Add a drizzle of Sriracha sauce (if desired) and a few slices of pickled ginger for an extra zing. - Serve:
Serve immediately and enjoy the refreshing and vibrant flavors of your homemade Salmon Poke Bowl.
Notes
- Fish Quality: Ensure you’re using sushi-grade salmon to make sure it’s safe for raw consumption.
- Rice Options: If you prefer, you can substitute sushi rice with quinoa or brown rice for a healthier, fiber-packed option.
- Toppings: Feel free to get creative with the toppings! You can add ingredients like mango, radish, or toasted nori for more flavor and texture.
- For a spicy kick: Add a bit of Sriracha or wasabi to your poke bowl sauce for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for the rice)
- Category: Main Course
- Method: No-Cook (except for the rice)
- Cuisine: Japanese
