Salmon Poke Bowl
This Salmon Poke Bowl is a homemade version of the popular Hawaiian dish. It's fresh, flavorful, and even better than your favorite sashimi. Serve on its own or in a hand-roll.
Servings: 6
Ingredients
- 1 pound quality sashimi-grade salmon fillet, cubed
- ¼ cup good quality light soy sauce or Tamari sauce.
- 1 rounded tablespoon granulated sugar
- 2 tablespoons Furikake rice seasoning
- ½ - 1 teaspoon red pepper flakes, depending on your heat preference
- 1 teaspoon freshly grated ginger
- Juice from 1 wedge of a fresh lime
- ¼ cup chopped onion
- ¼ cup chopped scallion
- 6 cups cooked short grain sushi rice, see notes
- Half of a semi-firm avocado, cubed
- Optional garnishes: sliced scallions, toasted sesame seeds, crumbled crispy seaweed snacks, fried onions/shallots, pickled ginger, or Furikake.
Instructions
- Add all ingredients together in a bowl. Toss to coat well. Cover tightly and chill for at least 1 hour. Keep cold until ready to serve.
- Serve over bowls of room-temperature cooked rice. Garnish as desired.
Notes
- Substitutions/Variations: You can also use regular short grain or medium grain rice. Jasmine rice is also fine, but it will result in a less sticky/soft rice than short grain.
- To Make Hand Rolls: Cut nori sheets in half. Fill with desired amount of rice and salmon poke. Roll it up to form a cylinder shape. These are best when eaten the same day.
- If you enjoyed this recipe, please come back and give it a rating :)
Nutrition (per serving)
Calories: 152kcal | Carbohydrates: 6.1g | Protein: 18.1g | Fat: 6.6g | Saturated Fat: 1g | Cholesterol: 38.6mg | Sodium: 340.8mg | Fiber: 1.5g | Sugar: 3.1g