If you like sushi, you'll love this poke bowl. Poke bowls are a Hawaiian classic, can be made a variety of ways, and are highly customizable. Switch out or add any fresh veggies to make your own signature bowl. Common favorite additions are cucumber, edamame, and carrot. You can also take it up a healthy notch and swap brown rice for white!
Sockeye Salmon Poke Bowl
Servings: 2-4 Prep Time: 15 minutes Cook Time: 0 minutes
Author: Bristol Bay Sockeye Salmon
Ingredients
Salmon poke:
- 1 pound sockeye salmon, skin removed, cut into bite-sized cubes
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 2-3 tablespoons lime juice
- 1/2 teaspoon fresh ginger, finely grated
- 3 tablespoons green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 1/4 teaspoon red pepper flakes (optional)
Bowls:
- 1 cup steamed rice (seasoned sushi rice recommended), cooled
- 1/4 cup cucumber, sliced into matchsticks
- 2 tablespoons nori (roasted seaweed) or wakame, finely chopped
- 1 avocado, chopped
- Sriracha sauce
Directions
To make the Salmon Poke:
-
Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine. Pour the mixture over the salmon and fold gently to evenly coat. Cover and chill poke for 15 minutes.
To assemble the bowl:
- Scoop a portion of rice into a serving bowl. Top with poke, cucumbers, nori, and avocado. Repeat with remaining ingredients. Serve promptly with Sriracha sauce on the side and more sliced green onions and sesame seeds for garnish, as desired. Optional garnish: sprouts, limes, carrots, and snap peas.
