Salmon Poke bowls are light, good for you, and super easy to make. Traditional poke bowls are made with raw fish, but in my recipe, I decided to cook the fish to make it more accessible to everyone. I toss the cooked salmon in a garlic soy sauce with cucumbers and green onion. Put that on top of fluffy brown rice and top it all with crunchy seaweed, avocado, and creamy Sriracha mayo for the perfect finish. I hope you try this the next time you’re in the mood for something good for you that tastes delicious!
What is a Poke Bowl?
Poke bowls are a Hawaiian dish rooted in Japanese cuisine and the term poke means cut pieces, referring to the pieces of fish in the bowl. As a said earlier, classic poke bowls are made with raw fish and topped with various toppings like seaweed, cucumber, and avocado. Anything goes really which is why I love these salmon poke bowls so much.
Here’s what you need to make a Salmon Poke bowl:
First, you need salmon. It’s basically one 5-ounce piece per person. In this recipe you’re going to cook the salmon, but, if you have access to sushi-grade quality salmon or tuna feel free to swap it out for the cooked salmon. Next, for the veggies, you’ll need an English cucumber, two cloves of garlic, some green onions, and a couple of avocados. To that, soy sauce, mayonnaise, Sriracha hot sauce, and crunchy seaweed. There are many other toppings you can use, have fun trying new things, and see what you like. I personally love crispy kale in place of the seaweed. If you want to know how to make crispy kale check out the recipe on my Instagram account @inthekitchenwithsteff here: https://www.instagram.com/p/B7WwGSapwNR/
Making a Salmon Poke bowl is easy!
First, rub the salmon fillets with sesame oil and season with salt and pepper. Bake until it flakes easily with a fork. Second, prepare the brown rice like pasta, this takes away the stress of the rice sticking and overcooking. Third, mix together the soy sauce and minced garlic. Add to that, sliced cucumbers, green onions, and cooked salmon. Mix together the mayo and Sriracha. Finally, cut up the avocado and assemble the bowls.
Start by putting about a quarter of the rice at the bottom of the bowl. Scoop a quarter of the salmon mixture to the rice. Add half of an avocado. Top with crunchy seaweed pieces and drizzle with the creamy Sriracha mayonnaise. That’s it! Feel free to improvise and add other things to make it to your liking.
Salmon Poke Bowl
Salmon Poke Bowls are light, nutritious, and easy to make. Perfect for lunch or dinner. Customize your bowl to fit your taste. The bowl starts with a base of brown rice then on top of the rice is cooked salmon that has been tossed in a garlic soy sauce with cucumbers, & green onions. Next, add avocado, crunchy seaweed, and finish it with creamy Sriracha mayo.
Ingredients
- 4 salmon filets (5 oz. each)
- 1 tsp sesame Oil
- Salt & Pepper
- 2 cups uncooked brown rice
- 1 English cucumber or 2 Persian Cucumbers, cut into half moons
- 4 green Onions, thinly sliced
- 2 cloves of garlic, minced
- 4 tsp soy sauce
- 4 tsp mayonnaise
- 2 tsp Sriracha Hot Sauce
- 2 avocados, sliced
- 1 package of seaweed (snack size)
Optional topping to consider:
- Edamame (out of the shell)
- Shredded cabbage
- Julienned carrots
- Red bell pepper
- Pineapple
- Sprinkle of sesame seeds
- Crispy Kale
Instructions
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper
3. Pat salmon dry using a paper towel and place on prepared baking sheet.
4. Drizzle salmon with sesame oil, rub all over getting both sides of the fish. Season both sides of the fish with salt and pepper.
5. Bake 12-15 minutes until the fish flakes easily with a fork.
6. Meanwhile cook the rice. Fill a medium-size pot with water and bring to a boil over high heat. Once boiling, season water with salt, add rice, and stir. Lower the heat to medium-low and cook 22-25 minutes until rice is just tender. (Not mushy!) *see note below* When the rice is done, use a colander and drain the rice. Return cooked rice to the pot or put it into a bowl for serving.
7. While salmon and rice cook prepare the garlic soy sauce and Sriracha mayo.
In a medium bowl, stir together minced garlic and soy sauce. Set aside.
In a small bowl, stir together mayonnaise and Sriracha until combined. Set aside.
8. Once salmon is cooked, use a fork to flake into large pieces.
9. To the bowl with soy sauce add cucumber and green onions. Stir to coat the cucumbers.
10. Add salmon to cucumber mixture and gently toss to coat salmon in the sauce.
11. Halve avocados and throw away the pits. Use a spoon to carefully remove the flesh and then thinly slice or cut into cubes.
12. Assemble bowls. Start by putting 1/4 of the rice at the bottom of the bowl. Scoop 1/4 of salmon mixture into the bowl on top of rice. Add half of an avocado and a few pieces of seaweed broken up. Drizzle with Sriracha mayo and top with black pepper. Enjoy!
Notes
- Don’t worry about the amount of water because you are going to cook the rice like pasta and drain the rice when it’s finished cooking.
- The bowls can be personalized to fit your taste. Experiment with various toppings. If you don't like dried seaweed, consider adding crispy kale instead. The recipe can be found on my Instagram page @inthkitchenwithsteff or using this link for Crispy kale
- If you have access to sushi-grade fish feel free to swap out raw salmon or tuna for a more traditional poke bowl.
Great content! Keep up the good work!
Thank you so much!