Recipe#29 Salmon Poke Bowl

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Ingredient & Portion:

For the Bowl:

2 cups sushi rice or brown rice, cooked and cooled

1 pound sushi-grade salmon, skinless and boneless, diced

1 ripe avocado, peeled, pitted, and sliced

1 medium cucumber, diced or cut into matchsticks

1 cup shelled edamame, cooked and cooled

1 small carrot, julienned or grated

2 green onions, thinly sliced

1 tablespoon sesame seeds

Seaweed salad, for garnish (optional)

Pickled radishes or ginger, for garnish (optional)

For the Poke Sauce:

1/3 cup low-sodium soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon honey or agave nectar

1 teaspoon freshly grated ginger

1 small clove garlic, minced

Optional: 1 teaspoon sriracha or chili paste for heat

Detailed Steps:

Prepare the Poke Sauce:

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha (if using). Adjust the taste as needed.

Marinate the Salmon:

Place the diced salmon in a medium bowl. Pour about two-thirds of the poke sauce over the salmon, reserving the rest for drizzling over the assembled bowls. Gently toss to coat the salmon. Cover and let marinate in the refrigerator for at least 15 minutes.

Assemble the Poke Bowls:

Scoop a portion of the cooled rice into each bowl as the base.

Arrange the marinated salmon, avocado slices, cucumber, edamame, and carrot on top of the rice in sections or mixed, as you prefer.

Add Garnishes:

Sprinkle with green onions and sesame seeds.

Add a scoop of seaweed salad and pickled radishes or ginger, if desired.

Serve:

Drizzle the remaining poke sauce over the bowls.

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