Salmon And Avocado Poke Bowl (Printer-friendly)
Tender salmon and avocado over seasoned rice with fresh vegetables and savory sauce.
# What You'll Need:
→ Seafood
01 - 14 oz sushi-grade fresh salmon, diced
→ Rice
02 - 2 cups sushi rice
03 - 2 1/2 cups water
04 - 2 tbsp rice vinegar
05 - 1 tbsp sugar
06 - 1/2 tsp salt
→ Vegetables & Toppings
07 - 2 ripe avocados, sliced
08 - 1 cup cucumbers, thinly sliced
09 - 1 cup edamame, cooked and shelled
10 - 1 small carrot, julienned
11 - 2 radishes, thinly sliced
12 - 2 green onions, finely sliced
13 - 2 tbsp sesame seeds
14 - Optional: nori strips, pickled ginger
→ Poke Sauce
15 - 3 tbsp soy sauce (or tamari for gluten-free)
16 - 1 tbsp toasted sesame oil
17 - 1 tbsp rice vinegar
18 - 1 tsp honey or maple syrup
19 - 1 tsp sriracha (optional, for heat)
# Directions:
01 - Rinse the sushi rice under cold water until water runs clear. Add rice and water to a pot; bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Remove from heat and let sit, covered, for another 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the cooked rice, then set aside to cool slightly.
03 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha. Add diced salmon and toss to coat. Marinate for 10 minutes in the refrigerator.
04 - Slice avocados, cucumbers, radishes, and green onions. Julienne the carrot and ensure edamame is shelled and ready to use.
05 - Divide rice among four bowls. Top with marinated salmon, avocado, cucumbers, edamame, carrot, radishes, and green onions.
06 - Drizzle extra poke sauce over the bowls and sprinkle with sesame seeds and optional toppings like nori strips or pickled ginger.
07 - Serve immediately while the salmon is fresh and the rice is still slightly warm.
# Expert Advice:
01 -
- Its faster than ordering takeout and infinitely more satisfying
- The balance of creamy avocado, fresh salmon, and that umami rich sauce hits every craving at once
- You can customize the toppings based on whatever looks good at the market
02 -
- Never freeze then thaw fish for poke. The texture changes completely and you'll taste the difference immediately.
- Room temperature rice works best. Cold rice dulls the flavors of the fresh fish and vegetables.
- Assembly matters. Taking the time to arrange toppings beautifully actually makes the food taste better.
03 -
- Invest in a very sharp knife. Clean cuts through the salmon and vegetables make all the difference in texture and presentation.
- Let the assembled bowls sit for 5 minutes before eating. This allows the sauce to meld slightly with the rice and vegetables.