Sockeye Salmon Poke Bowl

Poke bowls have exploded in popularity for good reason: they deliver maximum flavor and nutrition with zero cooking. Wild sockeye salmon's firm, deep-red flesh and clean ocean flavor make it a perfect poke fish. The shoyu-sesame dressing enhances the fish without masking its natural richness, while sushi rice, edamame, and crunchy toppings round out a satisfying, protein-packed meal that tastes like a Hawaiian vacation.

Ingredients

• Poke Salmon:
• 1 lb wild sockeye salmon portions, skinned and cut into 1/2-inch cubes
• 3 tbsp low-sodium soy sauce (or coconut aminos for GF)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sriracha or chili flakes (optional)
• 2 scallions, thinly sliced
• Bowl Base:
• 3 cups cooked sushi rice (seasoned with rice vinegar)
• Toppings:
• 1 ripe avocado, sliced
• 1 cup shelled edamame
• 1/2 cup cucumber, diced
• 1/2 cup shredded carrots
• 2 tbsp pickled ginger
• 1 sheet nori, cut into thin strips
• 1 tbsp sesame seeds (black and white)
• Crispy fried shallots or wonton strips (optional)

Instructions

1. Cube the salmon: Using a very sharp knife, cut the skinless salmon into 1/2-inch cubes. Keep the fish cold while cutting for the cleanest cuts. Pat the cubes dry if there is excess moisture.
2. Make the poke marinade: In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha if using. Add the scallions.
3. Marinate the salmon: Gently fold the salmon cubes into the marinade until evenly coated. Refrigerate for 10-15 minutes while you prepare the toppings. Do not marinate longer than 30 minutes or the acid will start to cook the fish.
4. Prepare the rice: If not already cooked, prepare sushi rice according to package directions. Season with rice vinegar, a pinch of sugar, and salt. Let it cool to room temperature.
5. Prep the toppings: Slice the avocado, dice the cucumber, shred the carrots, and cut the nori into thin strips. Shell the edamame if not already done.
6. Assemble the bowls: Divide sushi rice among four bowls. Arrange the marinated salmon, avocado, edamame, cucumber, and carrots in sections over the rice.
7. Finish with garnishes: Top each bowl with pickled ginger, nori strips, sesame seeds, and crispy shallots. Drizzle any remaining marinade from the bowl over the top. Serve immediately.