Colorful Salmon Avocado Poke Bowl Recipe
Prep Time:
40 minutes
Cook Time:
16 minutes
Servings:
2 Servings
Ingredients
  • 8 ounces sushi-grade sockeye salmon, pin bones and skin removed, then diced into ¾ inch pieces
  • 1 tablespoon plus 2 teaspoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 2 cups sushi rice
  • 2 ¼ cups water
  • 3 tablespoons unseasoned rice vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon sea salt
  • ½ cup frozen edamame beans, thawed in hot water, and drained
  • ½ avocado, pitted, peeled, and thinly sliced
  • 1 Persian cucumber, thinly sliced
  • 2 red radishes, thinly sliced
  • ½ cup matchstick carrots
  • ¼ cup kewpie mayonnaise
  • 2 teaspoons sriracha sauce, or more to taste
  • 2 sheets of nori, thinly sliced
  • 1 teaspoon sesame seeds
  • 2 scallions, diced
Directions
  1. Add sesame oil, soy sauce, and ginger to a small bowl, and stir to combine.
  2. Add sesame oil mixture to salmon and mix well. Refrigerate for 30 minutes.
  3. In a small bowl, add rice vinegar, sugar, and salt, stir, and set aside.
  4. In a large saucepan, add the rice and water. Bring to a light boil, then reduce heat to medium-low to maintain a simmer. Cook for 15-18 minutes or until all the liquid is absorbed, and the rice is tender. Turn off the heat. Stir in the vinegar mixture. Keep rice warm.
  5. Make the sauce by combining the mayonnaise and sriracha. Add more sriracha if desired.
  6. Assemble the bowls. Divide rice between 2 large bowls. Top with salmon, edamame, avocado, radishes, cucumber, carrots, and garnish with sriracha mayonnaise, nori, sesame seeds, and scallions.