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Tasty

Salmon Poke Bowl

Salmon Poke Bowl

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Salmon Poke Bowl

Servings: 1INGREDIENTS1 cup sushi rice1 cup water, plus more for rinsing3 tablespoons rice vinegar1½ teaspoons sugar½ teaspoon salt8 ounces fresh, wild-caught salmon fillet2 tablespoons soy sauce2 tablespoons lemon juice½ avocado, thinly sliced½ cucumber, halved lengthwise and thinly sliced2 tablespoons pickled ginger1 green onion, thinly sliced5 small nori sheets¼ teaspoon toasted sesame seeds¼ teaspoon black sesame seedsPREPARATION1. Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.2. Transfer the rice to a medium pot and add 1 cup of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.4. Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.5. Using a very sharp knife, gently slice the salmon fillet into ½-inch cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.6. Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.7. To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.8. Serve immediately and enjoy!Inspired by: http://www.lilvienna.com/salmon-poke-bowl/
Tasty

Servings: 1

INGREDIENTS

1 cup sushi rice

1 cup water, plus more for rinsing

3 tablespoons rice vinegar

1½ teaspoons sugar

½ teaspoon salt

8 ounces fresh, wild-caught salmon fillet

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 nori sheets

¼ teaspoon toasted sesame seeds

¼ teaspoon black sesame seeds

PREPARATION

1. Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.

2. Transfer the rice to a medium pot and add 1 cup of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.

3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.

4. Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.

5. Using a very sharp knife, gently slice the salmon fillet into ½-inch cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.

6. Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.

7. To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.

8. Serve immediately and enjoy!

Inspired by: http://www.lilvienna.com/salmon-poke-bowl/

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