Quick and Easy Salmon Poke Bowl Recipe
Do you love salmon? Do you love poke bowls? If so, then this salmon poke bowl recipe is for you! This dish is incredibly easy to make and it’s perfect for a quick and healthy meal. Salmon is a great source of protein and omega-3 fatty acids, and poke bowls are a great way to get all of your essential nutrients in one meal. In this blog post, we will show you how to make a salmon poke bowl that is sure to please your taste buds!
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What is a poke bowl?
Poke bowls are a Hawaiian dish that traditionally consists of diced fish that is marinated in sesame oil, soy sauce, and sea salt, and then mixed with candlenut, seaweed, and other ingredients.
The word “poke” means “to cut into pieces,” which is how Hawaiian fishermen would prepare the leftover pieces of their catch. Poke bowls typically include a variety of Japanese and other Asian ingredients, such as furikake, wasabi, roe, and more.
While poke bowls are typically made with raw fish, they can also be made with cooked chicken or tofu. Poke bowls are a healthy and delicious option for a quick meal or snack.
Can you use regular salmon for poke?
If you’re a fan of poke dishes, you may be wondering if you can use regular salmon for poke. The short answer is that it’s best to use fish from trusted stores that are known for their fresh fish specifically prepared and labeled to be eaten raw, like sushi.
This is because salmon (and other fish) can contain parasites that are destroyed by cooking, but which can cause illness if eaten raw. In addition, fresh fish that has been flash-frozen is generally considered to be safe to eat raw, as the freezing process also kills parasites.
So, if you’re looking to make a salmon poke dish, your best bet is to stick with fresh, sushi-grade salmon.
What is the safest way to thaw frozen sushi-grade salmon?
Many people are intimidated by the idea of cooking sushi-grade fish at home, but it is actually quite easy to do.
The first step is to purchase high-quality fish, either fresh or frozen. If you choose to go the frozen route, there is a safe method for thawing the fish.
First, line a sheet pan with paper towels. Then, cut one side of the vacuum-sealed package to allow air to flow and help defrost the fish more quickly. It’s important to thaw the fish inside a refrigerator so that it stays out of the temperature danger zone.
You’ll know the fish is thawed when it’s cool and flexible, but not icy. Once thawed, do not refreeze the fish as it will affect the texture and quality.
How to make rice for salmon poke
The best way to make rice for salmon poke bowls is in a rice cooker. It’s quick and easy, and the rice cooker does all the work for you. Just add the desired amount of rice and water to the pot, and turn it on. The rice will be cooked perfectly every time.
If you don’t have a rice cooker, you can still make excellent rice for your salmon poke bowl on the stovetop. Bring the desired amount of water to a boil in a pot on the stove, then add the rice and reduce the heat to low. Cover the pot and simmer until the water is absorbed and the rice is cooked through, about 20 minutes.
Microwaving rice is also an option, although it’s not my favorite method. Cook time will vary depending on the amount of rice you’re making, but it’s generally quicker than cooking on the stovetop. I find that microwaved rice can be a bit dry, so be sure to add a little extra water while cooking.
Finally, if you’re short on time or don’t want to dirty any dishes, you can use an Instant Pot to cook your rice. Just add the desired amount of rice and water to the pot, select the “rice” setting, and let it do its thing. The rice will be cooked in about 15 minutes.
What you need to make Salmon Poke Bowls
For the salmon:
- 1 lb. (450g) salmon filet, skinless, cut into ¾-inch cubes
- 4 tbsp. tamari sauce
- 1 tsp. rice wine vinegar
- 1 tsp. Sriracha sauce
- 1 tsp. sesame oil
For the Sriracha mayo sauce:
- 2 tbsp. Sriracha sauce
- 2 tbsp. mayonnaise
To complete the bowl:
- 4 portions of Japanese Pickled Cucumber
- 4 portions of Quick Pickled Cabbage
- 4 tbsp. wakame
- 2 cups (320g) cooked white rice
- 1 avocado, flesh cut into cubes
- 1 tbsp. sesame seeds, for garnish
How to make the recipe
Follow the instructions on the rice’s packaging to cook it. Set aside to cool slightly while you finish preparing your dish.
Combine the sliced salmon, tamari sauce, rice vinegar, Sriracha, and sesame oil in a medium mixing bowl. Cover and refrigerate until needed.
In a mixing dish, whisk together the Sriracha and mayonnaise until smooth.
Take four bowls and place a serving of rice in each. Split the salmon mixture into each then add the pickled vegetables and avocado.
Spoon over the Sriracha mayonnaise and sprinkle over the sesame seeds. Serve immediately.
Storing the recipe
If you’re like me, you always have a hard time finishing that last bit of rice at the bottom of the container. And more often than not, it winds up getting thrown out. But did you know that you can actually save that rice and use it for another meal? Just make sure to store it in an airtight container and consume within two days.
I like to keep my rice and fish in separate containers while consuming the fish so that I can reheat the rice without removing the fish. This way, I can have a delicious and nutritious meal without any waste. So the next time you find yourself with a little extra rice, don’t throw it out – put it to good use!
Recipe tips
A salmon poke bowl is a delicious and healthy way to enjoy fresh salmon. Here are some tips for making the perfect salmon poke bowl:
- Start with high quality, fresh salmon. It’s important to use sushi-grade salmon for this dish.
- Cut the salmon into small cubes. This will help it absorb the marinade and flavors better.
- Create a flavorful marinade. A good marinade for salmon poke bowls should include soy sauce, rice vinegar, sesame oil, and garlic. Feel free to experiment with other flavors that you enjoy.
- Marinate the salmon for at least 30 minutes, or up to 12 hours if you have the time. The longer you marinate the salmon, the more flavor it will have.
- Serve the salmon poke bowl over steamed rice and top with your favorite toppings. Popular toppings include avocado, cucumber, mango, and pickled ginger.
- Add green onions, sweet onion slices, sesame seeds, and roe to the marinade if you like. It’s especially delicious with the sesame seeds and little bursts of flavor from the roe.
- If you like a little extra heat, use either Greek yogurt to make the sriracha sauce then add this to the top of the bowl.
Make the Japanese Pickled Cucumber and Quick Pickled Cabbage in advance for the best results.
Salmon Poke Bowl
Make this colourful and delicious dish with fresh salmon for a tasty light meal
Ingredients
For the salmon:
- 1 lb. (450g) salmon filet, skinless, cut into ¾-inch cubes
- 4 tbsp. tamari sauce
- 1 tsp. rice wine vinegar
- 1 tsp. Sriracha sauce
- 1 tsp. sesame oil
For the Sriracha mayo sauce:
- 2 tbsp. Sriracha sauce
- 2 tbsp. mayonnaise
To complete the bowl:
- 4 portions of Japanese Pickled Cucumber
- 4 portions of Quick Pickled Cabbage
- 4 tbsp. wakame
- 2 cups (320g) cooked white rice
- 1 avocado, flesh cut into cubes
- 1 tbsp. sesame seeds, for garnish
Instructions
Cook the rice according to instructions on packaging, set aside to cool slightly.
To make the salmon, combine the chopped salmon, tamari, vinegar, Sriracha and sesame oil in a medium size bowl. Cover and place in the refrigerator until needed.
For the sauce, whisk together the Sriracha and mayonnaise in a small bowl.
Now assemble 4 bowls by placing a serving of rice in each bowl as a base. Divide the salmon mixture, pickled vegetables and avocado between the bowls.
Spoon over the Sriracha mayonnaise and sprinkle over the sesame seeds. Serve immediately.
Notes
If you like a little extra heat, use either Greek yogurt to make the sriracha sauce then add this to the top of the bowl.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 24mgSodium: 1482mgCarbohydrates: 33gFiber: 6gSugar: 3gProtein: 12g
