Salmon Poke Bowl Recipe
This Easy Poke Bowl is a quick and healthy meal bursting with fresh flavors. Marinated salmon, fluffy sushi rice, crunchy vegetables, and creamy avocado come together for a delicious and customizable dish. Perfect for busy weeknights!
Servings: 4 serves
Calories: 564kcal
Ingredients
Sushi Rice:
- 1 cup sushi rice
- 1/4 cup rice vinegar
- 1 tsp sugar I use organic raw sugar
- 1/4 tsp salt
Poke bowl toppings:
- 2 salmon approximately 400g, skin-off, diced
- 2 Lebanese cucumbers diced
- 2 carrots peeled and grated
- 1 avocado sliced
- 1 cup edamame beans gently boiled
- 3 tbsp mayonnaise
- 1 tsp spicy sauce
- 2 tsp sesame seeds roasted
For the marinade:
- 1/2 cup soy sauce I use gluten-free Tamari sauce
- 1/4 cup orange juice freshly squeezed, approximately 1/2 orange
- 3 tbsp lemon juice freshly squeezed, approximately 1/2 lemon
- 1 tbsp rice vinegar
Instructions
- Cook sushi rice according to the instructions on the package.
- While the rice cooks, prepare the marinade: whisk together soy sauce, orange juice, lemon juice, and rice vinegar. Dice the salmon into 1.5cm (0.6 inch) cubes. Place in the marinade, cover, and refrigerate until ready to use.
- Peel and grate the carrots, dice the cucumber, and boil the edamame beans until tender. Drain the edamame and set aside.
- Roast the sesame seeds in a dry pan over low heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden.
- In a small bowl, mix the mayonnaise and sriracha.
- To assemble the poke bowls, divide the sushi rice among bowls. Top with marinated salmon, cucumber, carrots, avocado, edamame, spicy mayo, and roasted sesame seeds. Serve immediately and enjoy!
Notes
Marinade: The longer you marinate the salmon the more it will cook in the vinegar. If you prefer fresh salmon, just mix salmon and marinade for 2-3 minutes before serving. I marinated the salmon for 30 minutes and it was amazing. You can leave salmon in the marinade for up to 24 hours.
Fish: While this recipe uses salmon, you can substitute it with other sushi-grade fish like tuna, yellowtail, or even cooked shrimp.
Rice: While sushi rice is traditional, you can use brown rice, quinoa, or even cauliflower rice for a lower-carb option.
Make it ahead of time: You can cook the rice, prepare the marinade, and chop the vegetables in advance. Store each component separately in the refrigerator and assemble the bowls just before serving.
Make it spicy: Kids love the bright colors and flavors of poke bowls. You can adjust the spiciness level by using less or omitting the sriracha sauce.
Make it vegan: Substitute the fish with marinated tofu or tempeh, and use a vegan mayonnaise alternative.
Toppings: Get creative with toppings like mango, avocado, seaweed salad, kimchi, pickled ginger, or chopped nuts.
Nutrition
Calories: 564kcal | Carbohydrates: 61g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 1901mg | Potassium: 1292mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5399IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 4mg
