Description
Savor the vibrant flavors of the ocean with this easy-to-make Salmon Poke Bowl. Bursting with fresh, sushi-grade salmon and a delightful assortment of colorful toppings, this dish is perfect for casual dinners or special occasions. With creamy avocado, crunchy cucumber, and sweet mango, it’s not only a feast for the eyes but also a healthy choice that satisfies your cravings. In just about 25 minutes, you can create a beautiful meal that impresses family and friends alike. Dive into this customizable poke bowl recipe and enjoy a taste of Hawaii right at home.
Ingredients
Scale
- 10 ounces sushi-grade salmon
- 1/2 cup white rice
- 1 English cucumber (thinly sliced)
- 2 radishes (thinly sliced)
- 1 avocado (thinly sliced)
- 1/4 cup mango (diced)
- 1 garlic clove (minced)
- 1 teaspoon grated ginger
- 2 tablespoons mirin
- 2 tablespoons low sodium soy sauce
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon rice vinegar
- 3 scallions (thinly sliced; white parts separated)
- spicy mayo (for serving)
Instructions
- Prepare the marinade by mixing minced garlic, grated ginger, mirin, soy sauce, lemon juice, toasted sesame oil, rice vinegar, and white parts of scallions in a large bowl.
- Cut the sushi-grade salmon into 1-inch cubes and add to the marinade. Toss gently and let it marinate for 15-45 minutes.
- While the salmon marinates, cook white rice according to package instructions until fluffy.
- Assemble your poke bowls by dividing the cooked rice among bowls and topping with marinated salmon cubes. Add sliced cucumber, radishes, avocado, diced mango, and drizzle with spicy mayo if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: No cooking method specified
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg