Making salmon poke bowls at home is simple! Purchase your preferred toppings to create a completely unique poke bowl for less money than dining out.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups cooked rice
- 4 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 4 teaspoons sesame oil
- ¼ teaspoon chile oil (Optional)
- ¾ pound sashimi-grade salmon, cut into small cubes
- 1 avocado, sliced, or to taste
- 1 red bell pepper, sliced, or more to taste
- ¼ cup shelled edamame, or more to taste
- 4 sheets dried seaweed, cut into strips, or to taste
- 1 tablespoon pickled ginger, or to taste
- 1 tablespoon furikake (Japanese nori seasoning), or to taste
- 2 tablespoons chopped green onion, or to taste
- 1 tablespoon sesame seeds, or to taste
Instructions
- Divide rice among 4 bowls.
- Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
- Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.
- Substitute lettuce for the rice or use a mixture of both. Substitute sashimi-grade tuna for the salmon, or use tofu or mushrooms. Add finely chopped pollock if desired.
- Use tamari or liquid aminos if the dressing needs to be gluten free.
- Here are some other topping ideas: wakame (seaweed salad), fresh tobiko (fish eggs), thinly sliced omelet, diced pineapple and/or mango.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 1078 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was OK. Just want to point out that “Sashimi Grade” or “Sushi Grade” is just a gimmick. I have been making salmon and Tuna sushi for over 40 years and have never bought the Sushi or sashimi grade versions.