Salmon Poke Bowl
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Salmon Poke Bowl
A salmon poke bowl is a fast, fresh dinner built in layers. Sushi rice goes on the bottom, sushi-grade salmon and crisp vegetables on top, and a sesame soy dressing poured over everything. This recipe serves four. Buy sushi-grade or sashimi-grade salmon and keep it cold until you slice it.
Ingredients
- 1 1/2 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 pound sushi-grade salmon, skin removed, cut into 3/4-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup shredded red cabbage
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Directions
- Rinse the rice until the water runs clear. Cook it with the water in a pot: bring to a boil, cover, and simmer on low for 18 minutes. Rest off the heat for 10 minutes.
- Warm the rice vinegar, sugar, and salt until dissolved. Fold into the warm rice and let it cool to room temperature.
- Whisk the soy sauce, sesame oil, rice vinegar, and honey for the dressing.
- Toss the salmon cubes with half the dressing and let them marinate for 5 minutes.
- Divide the rice among four bowls. Arrange the salmon, avocado, cucumber, and cabbage over the rice. Pour the remaining dressing over the top and finish with green onions and sesame seeds.
Tips and variations
- Only buy sushi-grade or sashimi-grade salmon. It is handled and frozen to a standard that makes it safe to eat raw.
- Keep the fish refrigerated until you are ready to slice and serve. Speed matters with raw fish.
- Short-grain sushi rice is the right base. It is sticky enough to hold a bite on a spoon.
- Swap in tuna, shrimp, or tofu for the salmon if you prefer.
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Common questions
- What does sushi-grade mean
- It means the fish was handled and frozen according to standards that make it safe to eat raw. Buy it from a reputable fishmonger or Japanese grocery.
- Can I use regular salmon
- Not raw. If your salmon is not sushi-grade, cook it first, let it cool, and flake it over the bowl.
- How long can I keep a poke bowl
- Eat it the day it is made. Raw fish does not hold well once dressed, and the rice gets hard in the refrigerator.
- What else can I put in a poke bowl
- Edamame, mango, pickled ginger, seaweed salad, or sliced radishes all work well as toppings.
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