Salmon Poke Bowl
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
770 kcal
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Course
Main Course
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Cuisine
Hawaiian
Salmon Poke Bowl
Description
The recipe begins by carefully preparing skinless, boneless salmon cut into uniform cubes to maintain texture and ensure even flavor absorption. The sauce balances salty soy with the acidity of rice vinegar, heat from sriracha, sweetness from maple syrup, and aromatic garlic and ginger, coating the salmon thoroughly.
Assembling the bowl involves layering steamed white or brown rice with the salmon and finishing with fresh vegetables like edamame, salad greens or cabbage, and creamy avocado, enhancing both texture and flavor variety. The optional furikake or toasted sesame seeds add a final savory crunch.
This poke bowl serves as a substantial main dish, ideal for immediate enjoyment to preserve freshness of the salmon and crispness of the vegetables. The recipe also accommodates rice substitutions, allowing customization with preferred grains.
Nutrition information is based on serving one of four bowls including all components and offers a balanced meal with protein, carbs, and fats.
Ingredients
- 1 lb salmon sashimi-grade
- 2 green onions , thinly sliced and separated
- 4 cups white rice or brown rice, or sushi rice) (*Footnote 1, cooked
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons sesame oil
- 2 cloves garlic , finely grated
- 2 teaspoons ginger , finely grated
- 1/2 teaspoon salt
Topping options
- 1 cup edamame , cooked (Optional)
- 2 cups salad greens (or coleslaw mix, or sliced purple cabbage)
- 1 large avocado , cubed (Highly recommended)
- furikake (or toasted sesame seeds) (Optional)
Instructions
Prepare the poke
- Remove the salmon skin and discard it. Examine the salmon to see if there are any bones lodged in the meat and use a pair of fishbone tweezers remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium-sized bowl and set it aside.
- Add the sauce ingredients into a small bowl and mix well.
- Add the green onion to the bowl with the salmon. Pour in half of the sauce. Use a rubber spatula to gently mix the salmon until it’s evenly coated with the sauce. Taste the salmon and mix in a bit more sauce if needed.
Assemble the bowl
- Portion the rice and transfer it to each serving bowl. Add the salmon, edamame, vegetables (salad greens, coleslaw mix, or sliced purple cabbage), and avocado on top of the rice. Garnish with furikake or toasted sesame seeds. Serve the remaining sauce on the side.
- Serve immediately as a main dish.
Notes
- Use sashimi-grade salmon and remove all bones to ensure safety and quality.
- Rice type can be white, brown, or sushi rice based on preference; sushi rice recipe referenced for authenticity.
- Serve immediately after assembly to maintain freshness of ingredients.
- Nutrition facts are calculated per serving including rice and vegetable toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 770kcal | 39% |
| Carbohydrates | 98.5g | 33% |
| Protein | 39.9g | 80% |
| Fat | 24.3g | 37% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 63mg | 21% |
| Sodium | 1126mg | 47% |
| Potassium | 1312mg | 28% |
| Fiber | 8.6g | 34% |
| Sugar | 7.9g | 16% |
| Calcium | 200mg | 20% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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