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Overhead image of a bowl filled with raw salmon, edamame, cucumbers, ginger and avocado set on a blue table with bowls of sauce and chopsticks

Salmon Poke Bowls

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 4 servings
Category Lunch/Dinner
Cuisine Hawaiian / Japanese
Author Lauren Grant

Description

Vibrant and salmon poke bowls featuring brown rice, raw salmon, piles of veggies and two flavorful sauces!

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Ingredients

Marinated Salmon

  • ¼ cup low-sodium soy sauce or Ponzu
  • ¼ cup + 1 tablespoon fresh orange juice, divided
  • 1 teaspoon orange zest
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce*
  • 2 teaspoons toasted sesame seeds
  • 1 pound previously frozen wild-caught salmon, bones and skin removed, and cut into ¾-inch cubes

Pickled Onion and Cucumber

  • ½ cup rice vinegar
  • ½ cup water
  • ¼ cup honey
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ small sweet yellow onion, such as Maui, thinly sliced
  • 1 english cucumber, thinly sliced

Spicy Mayo Sauce (optional)

  • ¼ cup mayonnaise
  • 1 –2 teaspoons chili garlic sauce or sriracha

To serve

  • 3 cups cooked brown jasmine rice
  • 1 avocado, sliced
  • 1 cup frozen shelled edamame, blanched
  • 4 radishes, thinly sliced
  • ½ cup pickled ginger
  • ¼ cup furikake I like nori komi variety **

Instructions

Marinated Salmon

  • Combine soy sauce, ¼ cup orange juice, zest, sesame oil, honey, chili garlic sauce, and sesame seeds in a large bowl. Add salmon, toss to coat, cover with plastic wrap, and chill 30 minutes.

Pickled Onion and Cucumber

  • Meanwhile, combine cucumber and onion in a bowl. Bring vinegar, water, honey, salt, pepper flakes to a boil in a small saucepan. Pour over onion and cucumber and stir to combine; set aside for at least 15 minutes.
  • Drain salmon, transfer marinade to now empty saucepan. Bring marinade to a boil and cook until reduced to about ¼ cup and thick and syrupy, about 5 minutes; stir in remaining 1 tablespoon orange juice.

Spicy Mayo

  • In a small bowl, whisk together mayonnaise and 1 teaspoon chili garlic sauce. Taste, and add more to reach desired spice level.

To Serve

  • Divide rice, salmon, pickled cucumber and onion, avocado, edamame, radishes, and ginger among four bowls. Sprinkle servings with furikake, drizzle salmon with reduced sauce, and serve with spicy mayo, if desired. 

Equipment

mandoline

Notes

You can find furikake at your local International or Asian market, as well as on Amazon. Learn more about it in the article above the recipe.
 

Nutrition

Serving: 1poke bowlCalories: 541kcalCarbohydrates: 54gProtein: 32gFat: 23gSaturated Fat: 4gCholesterol: 50mgSodium: 1113mgFiber: 7gSugar: 8g
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