Salmon Poke Bowl
Cubes of sushi-grade salmon tossed in a soy, sesame and green onion dressing over rice with avocado, cucumber, edamame, carrot and sesame seeds. Serves 2.
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Poke, Hawaiian for "cut into pieces," is cubed raw fish tossed in a simple seasoning. Served over rice with crunchy vegetables, it makes a fresh, filling bowl in minutes.
Use only sushi- or sashimi-grade salmon from a trusted fish market and keep it cold until serving.
Ingredients
Poke
- 3/4 pound sushi-grade salmon, skin removed, cut into 3/4-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Bowls
- 2 cups cooked sushi rice or short-grain rice
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1/2 cup shelled edamame
- 1/2 cup shredded carrot
- Seaweed salad and sriracha mayonnaise (optional)
Instructions
- Season the salmon. Toss the salmon with the soy sauce, sesame oil, vinegar, ginger and green onions. Refrigerate 15 minutes.
- Build the bowls. Divide the rice between two bowls and arrange the avocado, cucumber, edamame and carrot around the edge.
- Top and serve. Spoon the salmon into the center, sprinkle with sesame seeds and serve right away.
Tips
- Ahi tuna works the same way.
- Eat poke the day it is made.
Questions about this recipe
- Is poke raw?
- Yes; it is raw fish, so buy sushi-grade and keep it cold.
- Can I use cooked salmon?
- Yes; flaked cooked or smoked salmon makes a fine poke-style bowl.
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