Description
Hawaiian-Style Salmon Poke Bowl is a fresh, colorful, and nutritious dish featuring sushi-grade salmon marinated in a flavorful soy-sesame sauce. Served over perfectly cooked sushi rice and topped with crisp vegetables like cucumber, shredded carrots, avocado, and traditional garnishes such as nori strips, sesame seeds, and pickled ginger, this bowl offers a refreshing and healthy meal that’s easy to assemble and customize.
Ingredients
Poke
- 1 pound sushi-grade salmon, cubed
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional)
- 2 green onions, sliced
Bowls
- 3 cups cooked sushi rice
- 1 avocado, sliced
- 1 cup cucumber, diced
- 1 cup shelled edamame
- 1 cup shredded carrots
- 1 sheet nori, sliced into strips
- 1 tablespoon sesame seeds
- Pickled ginger, for serving
Instructions
- Prepare Marinade: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, grated fresh ginger, minced garlic, and sriracha if using to form a flavorful marinade.
- Marinate Salmon: Gently fold the cubed sushi-grade salmon and sliced green onions into the marinade, ensuring each piece is well coated. Refrigerate for 10 to 15 minutes to allow the flavors to meld.
- Prepare Rice Bowls: Divide the cooked sushi rice evenly among four serving bowls, creating a base layer for your poke bowl.
- Assemble the Bowl: Neatly arrange the marinated salmon mixture over the rice, then layer with sliced avocado, diced cucumber, shelled edamame, and shredded carrots for a variety of textures and tastes.
- Garnish and Serve: Top each bowl with nori strips, sprinkle sesame seeds over the surface, and add pickled ginger on the side. Serve immediately to enjoy the freshest flavors.
Notes
- Only use sushi-grade salmon when preparing this dish raw to ensure safety and quality.
- Brown rice or cauliflower rice can be substituted for sushi rice to accommodate dietary preferences.
- For extra flavor and variety, add mango, seaweed salad, or radishes as additional toppings.
- This poke bowl is best enjoyed fresh to preserve the texture and taste of the ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian
