Salmon Poke Bowl (30 minute meal)

Name: Salmon Poke Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/3 cup mayo; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 1/2 teaspoons fish sauce; 3 tablespoons sriracha sauce; 3 tablespoons lemon juice; 1 teaspoon black pepper; 1 pound fresh sushi grade salmon, cut into small chunks; 2 3/4 cup of sushi (or short grain) rice; 2 tablespoons rice vinegar (or apple cider vinegar); 1 teaspoon salt; 2 teaspoons sugar; Mangoes, chopped small; Cucumbers, chopped; Avocados, sliced; Carrots, shredded; edamame; peanuts, crushed; Sesame seeds

April 12, 2021Brianna

I started eating poke bowls about 4 years ago. They’re so delicious but making them at home was kind of intimidating to me. I tried quite a few sauce combinations and after trial and error ended up with this sauce. It’s delicious and creamy and goes perfectly with salmon and the toppings I have in this recipe. I hope you’ll try this salmon poke bowl out and find that you can easily make your whole family a poke bowl for a fraction of the price of eating out at a poke restaurant.

Salmon Poke Bowl

Print Recipe

A fresh, delicious and flavorful sauce with tender fresh salmon and crunchy and flavor-popping toppings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: serves about 5-6 1x

Ingredients

Scale

Poke Sauce-

1/3 cup mayo

3 tablespoons soy sauce

1 tablespoon sesame oil

1 1/2 teaspoons fish sauce

3 tablespoons sriracha sauce

3 tablespoons lemon juice

1 teaspoon black pepper

1 pound fresh sushi grade salmon, cut into small chunks

Rice-

2 3/4 cup of sushi (or short grain) rice

2 tablespoons rice vinegar (or apple cider vinegar)

1 teaspoon salt

2 teaspoons sugar

Toppings-

Mangoes, chopped small

Cucumbers, chopped

Avocados, sliced

Carrots, shredded

edamame

peanuts, crushed

Sesame seeds

Instructions

In a small mixing bowl whisk all the sauce ingredients together except the salmon.

In another bowl add the salmon. Pour about ½ the sauce into the salmon bowl and toss to combine. Cover the sauce and the salmon with plastic wrap and refrigerate till serving.

Rinse the sushi rice till the water runs clear and cook according to package directions. While rice is cooking in a small bowl combine the vinegar, salt, and sugar till dissolved.

Once rice is cooked, pour the vinegar mixture over the rice and fluff the rice to mix together.

Put your bowl together by scooping a large spoonful of rice into a bowl for every person. Add a good amount of the salmon and then top with mangoes, cucumbers, avocados, carrots, edamame, peanuts, sesame seeds, and more sauce. Mix together and enjoy the warm rice with the cold toppings.