Description
A delicious and healthy Salmon Poke Bowl recipe featuring sushi rice, fresh salmon, and a variety of toppings.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces fresh sushi-grade salmon, diced
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup edamame, shelled
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- Soy sauce, for drizzling
- Sriracha, for drizzling (optional)
- Nori sheets, cut into strips (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
- In a medium bowl, combine the diced salmon with a drizzle of soy sauce and mix gently.
- To assemble the poke bowl, divide the sushi rice among four bowls. Top each bowl with the marinated salmon, sliced avocado, cucumber, edamame, and green onions.
- Sprinkle sesame seeds on top and add nori strips if desired. Drizzle with additional soy sauce and Sriracha for extra flavor.
Notes
- For a spicy kick, mix some Sriracha into the salmon before adding it to the bowl.
- Feel free to substitute the salmon with tuna or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling, Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg