SALMON POKE BOWL RECIPES

Name: Salmon Poke Bowl Recipe by Tasty
Yield: 1 serving
Cuisine: American
Ingredients: 1 cup sushi rice; 1 cup water, plus more for rinsing; 3 tablespoons rice vinegar; 1 ½ teaspoons sugar; ½ teaspoon salt; 8 oz wild-caught, sushi-grade salmon fillet; 2 tablespoons soy sauce; 2 tablespoons lemon juice; ½ avocado, thinly sliced; ½ cucumber, halved lengthwise and thinly sliced; 2 tablespoons pickled ginger; 1 green onion, thinly sliced; 5 small sheets nori; ¼ teaspoon toasted sesame seeds; ¼ teaspoon black sesame seeds

SALMON POKE BOWL RECIPE BY TASTY

Salmon Poke Bowl Recipe by Tasty image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy!

DO-IT-YOURSELF SALMON POKE BOWLS RECIPE | ALLRECIPES

Do-It-Yourself Salmon Poke Bowls Recipe | Allrecipes image

Salmon poke bowls are easy to make in your own home! Buy your favorite toppings and enjoy a totally custom poke bowl for cheaper than buying it at a restaurant.

Provided by A Day In the Kitchen

Categories Main Dishes Bowls

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 cups cooked rice
4 tablespoons soy sauce
4 teaspoons rice vinegar
4 teaspoons sesame oil
¼ teaspoon chile oil
¾ pound sashimi-grade salmon, cut into small cubes
1 avocado, sliced, or to taste
1 red bell pepper, sliced, or more to taste
¼ cup shelled edamame, or more to taste
4 sheets dried seaweed, cut into strips, or to taste
1 tablespoon pickled ginger, or to taste
1 tablespoon furikake (Japanese nori seasoning), or to taste
2 tablespoons chopped green onion, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

Divide rice among 4 bowls.
Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

Nutrition Facts : Calories 511.2 calories, CarbohydrateContent 57.4 g, CholesterolContent 46.8 mg, FatContent 19.8 g, FiberContent 5.1 g, ProteinContent 24.1 g, SaturatedFatContent 2.9 g, SodiumContent 1077.7 mg, SugarContent 4 g

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