Salmon Poke Recipe
Build your own Salmon Poke Bowl from top to bottom in 30 minutes or less with sushi-grade fish, sticky rice, and a colorful assortment of fresh sides heavily influenced by a mashup of Hawaiian and Japanese culinary traditions.
Servings: 2
Calories: 455kcal
Ingredients
Pickled Cucumber
- ½ cucumber - sliced - see note 1
- ½ cup rice vinegar
- ½ cup water
- 1 teaspoon raw brown sugar - or any other sugar
- 1/4 tablespoon sea salt - or 2 tablespoons of soy sauce
Rice
- 1/2 cup brown sushi rice - - or white sushi rice - note 2
- ¾ cup water
- ¼ teaspoon salt
- ½ teaspoon brown sugar
- 1 tablespoon rice vinegar
Salmon
- 7 oz sushi grade wild salmon
- 1/8 cup soy sauce
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly grated ginger
- 1/8 teaspoon Sriracha - or chili flakes, or chili powder
Vegetables
- 6-8 radishes sliced
- ½ cup edamame
- ⅓ cup red cabbage shredded
- ½ cup carrots - in ribbons
- ½ mango - diced
- 1 avocado sliced
Toppings
- sesame seeds
- fresh chili peppers
- soy sauce
- cilantro leaves
- spring onions
Instructions
Pickled cucumber
- Wash and thinly slice the cucumber. Mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or a jar. Then add the cucumber slices and let everything rest while preparing everything else.
Rice
- Rinse the rice under fresh cold water until the water runs clear. In a saucepan, combine the rice with water and salt. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions). In a small bowl, mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.
- *Note: You can omit this step, especially if you use a different rice type.
Salmon dressing
- Cut the salmon into small ¾ inches cubes. In a bowl, whisk the soy sauce, rice vinegar, ginger, water, and sriracha. Add the salmon, mix well, and set aside from serving (no need to let it marinate). Do not marinate the salmon for longer than 1 hour.
Vegetables
- Slice the radishes, shred the red cabbage, cut the carrots into ribbons, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost. You can also use this spicy edamame recipe if you prefer a spicy version.
Assemble
- When the rice has cooled down a little, divide it between the two bowls, and add salmon, vegetables, and toppings. Serve immediately with your favorite sauce (note 4).
Notes
How to prep these bowls in less than 10 minutes: Although it can take some time to prep all the elements that go into this salmon poke bowl, you can prepare pretty much everything ahead of time. Once prepped, store in the fridge and quickly assemble the poke bowl in less than 10 minutes for a healthy lunch or dinner. Remember to marinate the salmon at the last minute.
Note 1: If you don’t have time, or can’t be bothered to pickle the cucumber, simply use cucumber slices, and don’t marinate them!
Note 2: You can use any rice you like: short grain brown rice, basmati rice, wild rice, or black rice. You can also substitute rice for rice noodles or quinoa or opt for a low-carb option using cauliflower rice or spiralized veggies.
Note 3: You can use any veggies: spiralized zucchini, beetroots, spinach, romaine lettuce, sweet potatoes, or kale. Instead of mango, you can use cubed watermelon, pineapple, or pomegranate seeds.
Note 4: I like the simplicity of soy sauce. But feel free to get creative and use tamari, sriracha, or even a vegan fish sauce for some added umami taste.
Nutrition information is a rough estimate per serving.
Nutrition
Calories: 455kcal | Carbohydrates: 32g | Protein: 29g | Fat: 23g | Sugar: 8g