For a quick, healthy meal, try this salmon poke bowl with sushi rice and fresh veggies. It’s a satisfying meal you can make at home in less than 15 minutes.
1lb(450g)Sushi grade Sockeye Salmoncut into ½ inch cubes
½teaspoonChilly flakesor red pepper flakes
1teaspoonSesame seedswhite or black sesame seeds
Poke bowl marinade
1tablespoonMirin sweet sauce(or honey or maple syrup)
Poke bowl sauce
4tablespoonMayonnaise(or Greek yogurt)
1tablespoonRice vinegar(or lime juice)
1tablespoonMirin sauce(or honey or maple syrup)
1tablespoonChily sauce(or sriracha)
To serve with poke bowl
4cups(370g)Sushi ricecooked (or Jasmin rice)
1cupCooked carrotssliced steamed or sauteed
1headCooked broccoli floretssteamed or sauteed
1cupLettuce (I used asparagus instead)
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Rice - In a large bowl, wash the rice in clean running water a couple of times until the water runs clear. Cook according to the package directions. And set aside.Pro tip - Generally, you would add 1 cup water and 1 cup rice in a pot. Let come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve.
4 cups Sushi rice
Salmon - Cut the salmon with a sharp knife into small ½-inch cubes. And set aside.Pro tip - Ideally you want to make bite-size pieces of the salmon so you can pick it up with your chopsticks and eat it. My kids are small so I make smaller pieces.
1 lb Sushi grade Sockeye Salmon
Poke marinade - Combine all the marinade ingredients in a medium bowl. Then, add the chopped salmon, and combine well. Cover with plastic wrap and leave to marinate in the refrigerator for 10 to15 mins. Before serving, add the chilly flakes and sesame seeds.Pro tip - I like to add the chilly flakes and sesame seed shortly before serving. This way, the chilly does not overpower in flavor and the sesame seeds don't soak up the soy sauce.
1 teaspoon Sesame seeds, ¼ cup Soy sauce, 1 teaspoon Rice vinegar, 1 tablespoon Sesame oil, 1 tablespoon Mirin sweet sauce, 1 small Garlic, 1 inch Ginger, ¼ teaspoon Sea salt, ½ teaspoon Pepper, 2 tablespoon Green onions, ½ teaspoon Chilly flakes
Poke sauce - Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.Pro tip - The color of your sauce will depend on the color of the sesame oil and the amount of chilly oil you use.
Assemble - Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Surround itwith all the remaining ingredients - salmon, cucumber, avocado, carrots, broccoli, and lettuce or veggies. Top with some of the sauce. Pro tip - You can also serve this a la carte and let people make their own salmon poke bowl with the combination they like.
1 Avocado, 1 cup Cooked carrots, 1 head Cooked broccoli florets, 1 cup Lettuce, 1 large Cucumber
Make sure to use fresh good quality sushi-grade salmon. It should smell like the ocean, not fishy.
To slice the salmon, cut the fillets into thick slices then into ½ to 1-inch cubes.
Do not skip on marinating time and do not marinate for more than 15 minutes.
Leftovers must be eaten within 24 hours to prevent food poisoning.
Use low-sodium soy sauce or tamari for a wheat-free alternative.
The side dishes can be as little as two or as many as you want.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you