Salmon Poke Bowl
Fresh salmon tossed in a soy-based sauce, served over rice with vegetables and avocado — a Hawaiian-style poke bowl you can enjoy generously at home.
Ingredients
Ingredients
- Sashimi-grade salmon400g
- Cooked riceAs needed
- CucumberA little
- CarrotA little
- OnionA little
- Baby greensA little
- Avocado1
- CilantroA little
- Seaweed (nori)A little
Poke Sauce
- Soy sauce4 tbsp
- Mirin2 tbsp
- Vinegar1 tbsp
- Lime zest + juice1 tsp
- Honey1 tbsp
- Sesame oil2 tbsp
- Wasabi1 tsp
Directions
- 1
Make the sauce: mix 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp vinegar, 1 tsp lime zest and juice, 1 tbsp honey, 2 tbsp sesame oil and 1 tsp wasabi to make the poke sauce.
- 2
Cut 400g of sashimi-grade salmon into cubes.
- 3
Toss the salmon in the sauce and let it marinate in the fridge for 30 minutes.
- 4
Prepare the cucumber, carrot and cilantro, cut into bite-sized pieces.
- 5
Slice the onion as thinly as possible and soak in cold water to remove the sharpness.
- 6
Place rice over a bed of baby greens.
- 7
Top with the marinated salmon.
- 8
Arrange neatly on a plate.
- 9
Serve with the vegetables and avocado (chopped scallions are a nice addition).
- 10
Serve nori seaweed alongside.
- 11
Rather than mixing it all together, it's tastier to scoop up rice topped with salmon, vegetables and avocado.
- 12
It's also delicious wrapped in nori. Enjoy a generous salmon poke bowl at home.