Salmon Poke Bowl
Salmon Poke Bowl - an easy, flavorful salmon poke bowl recipe! Learn how to make your own poke bowls at home!
Ingredients
Sauce:
- ¼ cup soy sauce sub tamari for gluten-free
- 1 teaspoon rice vinegar
- ½ teaspoon garlic minced
- ½ teaspoon lime juice
- ¼ teaspoon sesame oil
- ¼ teaspoon ginger grated
- ⅛ teaspoon siracha
Poke Bowl:
- 8 ounces sushi grade salmon
- 2 cups cooked sushi rice cook per package instructions
- 1 cup edamame shelled
- 1 cup cucumber sliced
- 1 avocado sliced
- ¼ cup cilantro chopped
- jalapeño sliced (optional)
- sesame seeds optional – for garnish
Instructions
- Make Sauce: In a small bowl, add ¼ cup soy sauce, 1 teaspoon rice vinegar, ½ teaspoon garlic, ½ teaspoon lime juice, ¼ teaspoon sesame oil, ¼ teaspoon ginger, and ⅛ teaspoon siracha; whisk to combine and set aside.
- Marinate Salmon: Slice 8 ounces sushi grade salmon into cubes and place in a medium bowl. Pour Sauce over top and set aside while prepping the remaining ingredients.
- Build Bowls: Divide 2 cups cooked sushi rice, marinated salmon, 1 cup edamame, 1 cup cucumber, diced avocado, ¼ cup cilantro and jalapeño (if using) between two bowls. Garnish with black sesame seeds, if desired. Serve with additional soy sauce if you want.
Notes
- consume raw food at your own risk.
- Sushi-Grade Salmon: I usually have good luck finding sushi-grade tuna at Whole Foods Market.
Nutrition
Calories: 613kcal | Carbohydrates: 59g | Protein: 39g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 1695mg | Potassium: 1563mg | Fiber: 12g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 5mg
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