Ingredients with Measurements:
- 1 lb. fresh salmon, cut into bite-sized cubes
- 1/4 cup soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tsp. grated ginger
- 1 tsp. minced garlic
- 1/4 tsp. red pepper flakes
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, shredded
- 1/4 cup chopped scallions
- 1 tbsp. sesame seeds
- 1 sheet of nori, cut into small pieces
Special equipment needed:
- Mixing bowl
- Cutting board
- Sharp knife
- Rice cooker or pot
- Serving bowls
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and red pepper flakes.
2. Add salmon cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
3. Cook sushi rice according to package instructions.
4. Assemble the poke bowls by dividing the cooked rice among four serving bowls.
5. Top the rice with marinated salmon, sliced avocado, cucumber, shredded carrot, and chopped scallions.
6. Sprinkle sesame seeds and nori pieces over the top of each bowl.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 20 minutes
Temperature:
Not applicable
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 19g
Carbohydrates: 41g
Protein: 29g
Sodium: 800mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Shrimp or tofu can be used instead of salmon.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Brown rice or quinoa can be used instead of sushi rice.
Variations:
- Add sliced radish or pickled ginger for extra flavor.
- Top with a fried egg for a breakfast poke bowl.
- Use different types of fish such as tuna or yellowtail.
Tips and tricks:
- Use fresh, high-quality fish for the best flavor.
- Be sure to marinate the fish for at least 30 minutes for maximum flavor.
- Use a rice cooker for perfectly cooked rice every time.
- Customize the toppings to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a colorful bowl with chopsticks and a side of pickled ginger.
Garnishes:
Sesame seeds, nori pieces, and chopped scallions.
Pairings:
Green tea or sake.
Suggested side dishes:
Miso soup or edamame.
Troubleshooting advice:
If the salmon is too salty, rinse it under cold water before marinating.
Food safety advice:
Be sure to use fresh fish and refrigerate leftovers promptly.
Food history:
Poke bowls originated in Hawaii and traditionally feature raw fish marinated in soy sauce and served over rice.
Flavor profiles:
Salty, sweet, and savory.
Serving suggestions:
Serve as a light lunch or dinner.
Related Categories
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Region: Hawaiian