Salmon And Avocado Poke Bowl (Printable version)
Tender salmon and creamy avocado over seasoned rice with crisp vegetables and savory sauce.
# List of ingredients:
→ Seafood
01 - 14 oz sushi-grade fresh salmon, diced
→ Rice Base
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 - Nori strips and pickled ginger (optional)
→ 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)
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot; bring to boil, then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the seasoning mixture into the cooked rice. Set aside to cool slightly.
03 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha until well combined.
04 - Add diced salmon to the bowl with the sauce. Toss gently to coat evenly. Refrigerate and marinate for 10 minutes.
05 - Slice avocados, cucumbers, radishes, and green onions as directed. Julienne the carrot and ensure edamame is shelled and ready to use.
06 - Divide seasoned rice among four bowls. Arrange marinated salmon, avocado slices, cucumbers, edamame, carrot, radishes, and green onions on top of the rice.
07 - Drizzle any remaining poke sauce over the bowls. Sprinkle with sesame seeds and add nori strips or pickled ginger if desired. Serve immediately.
# Expert Advice:
01 -
- The way the cool, tender salmon plays against warm, vinegar-seasoned rice creates this incredible temperature contrast that keeps every bite interesting
- You can prep everything ahead and assemble in five minutes flat, making it my go-to for busy weeknight dinners that still feel special
02 -
- Warm rice absorbs the poke sauce better than cold rice, so don't refrigerate it before assembling
- The salmon only needs 10 minutes in the sauce. Any longer and the texture starts to break down from the acid and salt
03 -
- Chill your bowls in the freezer for 10 minutes before serving. It keeps everything colder longer and makes the whole experience feel more luxurious
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling. The difference between raw and toasted is night and day