This vibrant Sockeye Salmon Poke Bowl, inspired by the traditional Hawaiian dish, is perfect for a fresh, light lunch or dinner. Enjoy marinated salmon over seasoned rice, topped with avocado, cucumber, and nori, with Sriracha on the side.
Ingredients
- Sockeye Salmon
- 1 pound Sockeye Salmon, skin and pin bones removed, cut into bite-sized cubes
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2-3 tbsp lime juice
- 1/2 tsp fresh ginger, finely grated
- 3 tbsp, green onions, thinly sliced
- 2 tsp toasted sesame seeds
- 1/4 tsp red pepper flakes (optional)
- Bowls
- 1 cup steamed rice (seasoned sushi rice recommended), cooled
- 1/4 cup cucumber, sliced into matchsticks
- 2 tbsp nori (roasted seaweed) or wakame, finely chopped
- 1 avocado, chopped
- Sriracha sauce
- Garnish
- bean spouts
- lime wedges
- shredded carrots
- snap peas
Directions
- Sockeye Salmon Poke:
- Add the cubed salmon to a medium-sized bowel.
- Ina smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
- Pour the mixture over the salmon and old gently to evenly coat.
- Cover and chill poke for 15 minutes.
- Bowls:
- Scoop a portion of rice into a serving bowl.
- Top with poke, cucumbers, nori, and avocado.
- Repeat with remaining ingredients.
- Serve promptly with Sriracha sauce on the side and more sliced green onions and sesame seeds for garnish, as desired.
- Optional Garnishes:
- Sprouts, Limes, Carrots, and Snap Peas.
