Description
Savor the flavors of a Salmon Poke Bowl, a delightful dish that brings the vibrant essence of Hawaiian cuisine right to your table. This easy-to-make recipe showcases sushi-grade salmon marinated in a zesty blend of soy sauce and sesame oil, served over fluffy rice and topped with fresh vegetables like cucumber, avocado, and mango. Perfect for casual dining or impressing guests at your next gathering, this poke bowl is not only visually appealing but also incredibly customizable to suit every palate. With just 10 minutes of prep time, you can create a gourmet meal that’s healthy, refreshing, and bursting with flavor. Experience sushi night at home like never before!
Ingredients
Scale
- 10 ounces sushi-grade salmon
- 1/2 cup white rice
- 1 English cucumber (thinly sliced)
- 2 radishes (thinly sliced)
- 1 avocado (thinly sliced)
- 1/4 cup mango (diced)
- 1 garlic clove (minced)
- 1 teaspoon grated ginger
- 2 tablespoons mirin
- 2 tablespoons low sodium soy sauce
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon rice vinegar
- 3 scallions (thinly sliced and white parts separated)
Instructions
- In a mixing bowl, combine minced garlic, grated ginger, mirin, soy sauce, lemon juice, sesame oil, and rice vinegar.
- Cut the sushi-grade salmon into 1-inch cubes and add to the marinade. Toss gently and let marinate for 15 to 45 minutes.
- While the salmon marinates, cook the white rice according to package instructions until fluffy.
- To assemble: Divide cooked rice into bowls topped with marinated salmon and your choice of vegetables—cucumber, radishes, avocado, and mango.
- Drizzle with spicy mayo if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: No Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg