Cooked Salmon Poke Bowl
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
680 kcal
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Course
Main Course
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Cuisine
Asian
Cooked Salmon Poke Bowl
Description
This recipe starts with preparing authentic sushi rice rinsed thoroughly to remove excess starch, cooked and then dressed with a mixture of rice vinegar, sugar, and fine sea salt to achieve the signature sticky, slightly tangy rice base essential for poke bowls.
The salmon is cut into uniform cubes and combined with a honey garlic sauce made from minced garlic, grated ginger, toasted sesame oil, soy sauce, honey, canola oil, and optional sriracha to add mild heat. This sauce gives the salmon a sweet, savory, and subtly spicy coating.
The bowl is assembled by placing the seasoned rice as a base and layering the coated salmon on top along with a variety of crunchy, sweet, and fresh toppings such as shredded purple cabbage, tropical fruit cubes, creamy avocado, cucumber slices, protein-rich edamame, and shredded carrot. Spicy mayonnaise adds richness, while sesame seeds, microgreens, pickled ginger, and seaweed provide nutty, fresh, tangy, and oceanic notes.
Ingredients
Rice:
- 2 cups Japanese short-grain rice sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar unseasoned
- 4 teaspoons granulated sugar
- 1 teaspoon salt fine sea salt
Honey garlic salmon:
- 2 lbs. salmon without skin and cut into 1" cubes
Sauce:
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil toasted
- 2 tablespoons soy sauce
- 2 tablespoon honey
- 1 tablespoon canola oil
- 2 teaspoons sriracha optional
Toppings:
- purple cabbage shredded
- pineapple cubed
- Mango cubed
- edamame
- carrot shredded
- avocado
- cucumber sliced
- mayonnaise spicy
- sesame seeds
- microgreens
- pickled ginger
- seaweed
Instructions
Sushi rice:
- Rinse the rice with cold water in a large fine-mesh rice strainer for 1-2 minutes, or until the water runs very clear. Drain the rice very well.
- In a large saucepan stir together the rice and water, then cover the saucepan with a tight-fitting lid. Turn the heat to medium-high and cook until the water starts to simmer. Reduce heat to medium-low to maintain a simmer, and cook for 16-18 minutes or until all of the liquid is absorbed.
- Remove the saucepan from the heat. Do not lift the lid, and let the rice steam for an additional 10 minutes.
- In a small saucepan heat the rice vinegar, sugar, and sea salt over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and stir in the sugar until fully dissolved.
- Remove the lid from the rice, fluff it with a fork, and transfer it immediately to a large mixing bowl, drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice until the vinegar is evenly mixed into the rice.
- Cover the bowl with a damp towel, touching the surface of the rice, this will help prevent the rice from drying out. Let it cool on the counter.
- Use the rice immediately, or transfer it to an airtight food storage container and refrigerate for up to 3 days.
Honey garlic salmon bites:
- Mix the sauce ingredients in a bowl.
- Add the salmon cubes and toss to coat well. For best results, marinate for 30 minutes or up to 6 hours in the fridge, or cook immediately.
- Heat a large skillet over medium-high heat until very hot. Add the canola oil and swirl to coat. Use tongs to remove the salmon cubes from the bowl and add them to the skillet. Sear for 2-3 minutes, or until nicely browned. Flip the salmon using tongs and sear on the other side for 2-3 minutes or until fully cooked.
- Pour any remaining marinade into the skillet and toss to coat the salmon cubes in the sauce. Cook for 1 minute.
Assemble:
- Add the rice to a bowl, and top with the cooked salmon, shredded purple cabbage, cubed mango, pineapple, edamame, shredded carrots, sliced avocado, micro greens, and sesame seeds.
- Drizzle the bowl with spicy mayo and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 88g | 29% |
| Protein | 53g | 106% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 1249mg | 52% |
| Potassium | 1254mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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