A Salmon Poke Bowl is a Hawaiian dish that consists of diced raw, sushi-grade salmon served on top of a bed of rice and garnished with a variety of vegetables, sauces, and spices. The dish is typically assembled in a bowl, with the rice at the bottom and the salmon and toppings arranged on top, and is often accompanied by soy sauce or other dipping sauces. Poke bowls are popular for their fresh, healthy ingredients and unique combination of flavors and textures.
Ingredients
- 1 cup sushi rice (200 g)
- 1 cup water (240 mL), plus more for rinsing
- 3 tablespoons rice vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- 8 oz wild-caught, sushi-grade salmon fillet (225 g)
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- ½ avocado, thinly sliced
- ½ cucumber, halved lengthwise and thinly sliced
- 2 tablespoons pickled ginger
- 1 green onion, thinly sliced
- 5 small sheets nori
- ¼ teaspoon toasted sesame seeds
- ¼ teaspoon black sesame seeds
Instructions
- Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear.
- In a medium pot, add 1 cup (240 ml) of water and the rinsed rice. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let it sit for 15 minutes, then fluff the rice with a fork or rice paddle.
- In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Pour the mixture over the cooked rice and fold gently to combine. Cover and set aside.
- Using a sharp knife, cut the salmon fillet into ½-inch (1 cm) cubes. In a separate bowl, mix together the soy sauce and lemon juice. Add the cubed salmon to the bowl and toss to coat.
- To assemble the poke bowl, place a few spoonfuls of sushi rice into a medium bowl. Top with the seasoned salmon, sliced avocado, sliced cucumber, pickled ginger, green onions, nori sheets, and toasted sesame seeds. Sprinkle with black sesame seeds.
- Serve and enjoy your delicious salmon poke bowl.
