Salmon Poke Bowl
A Salmon Poke Bowl is a delicious and healthy dish that combines fresh, raw salmon with a variety of colorful, flavorful ingredients served over a bed of rice. In this one, I added sweet pepper, edamame, avocado, orange and seasoning. As a result, nutritious and tasty lunch for just 30 minutes!
Ingredients
- 8 oz sushi-grade salmon, cubed
- 2 cups cooked sushi rice or other rice (cooled)
- ½ cup edamame, shelled and cooked
- ½ avocado, cubed
- ½ cup bell pepper or sweet pepper, julienned
- 2 tbsp sesame seeds
- 2 tbsp furikake seasoning or just cut Nori
Salmon marinade
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil or vegetable oil
- 1 tsp honey
- 1 tsp Sriracha
- 2 tbsp scallions, chopped
Instructions
- Cook the rice according to the package instruction. Let it cook and set aside.
- Cook edamame in boiling water for 3-5 minutes. Then drain them, cool and get the beans out of the pods.
- Prepare all the ingredients. Dice salmon and avocado. Julien sweet pepper and chop scallions. Peel the orange and remove any white pith, then cut it into small segments. Set everything aside.
- Prepare the marinade: In a small bowl, whisk together soy sauce, rice vinegar, oil, honey and sriracha. Gently combine the cubed salmon with half of the marinade. Add chopped scallions and mix. Let the salmon marinate in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
- Assemble the poke bowls: Divide the rice between two serving bowls. Arrange the marinated salmon, edamame, avocado, pepper, and orange over the rice.
- Drizzle with the remaining marinade. Garnish with furikake seasoning or cut Nori and sesame seeds. Serve immediately and enjoy!