Salmon Poke Bowl Recipes

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DO-IT-YOURSELF SALMON POKE BOWLS



Do-It-Yourself Salmon Poke Bowls image

Salmon poke bowls are easy to make in your own home! Buy your favorite toppings and enjoy a totally custom poke bowl for cheaper than buying it at a restaurant.

Provided by A Day In the Kitchen

Categories     Main Dish Recipes     Bowls

Time 25m

Yield 4

Number Of Ingredients 14

4 cups cooked rice
4 tablespoons soy sauce
4 teaspoons rice vinegar
4 teaspoons sesame oil
¼ teaspoon chile oil
¾ pound sashimi-grade salmon, cut into small cubes
1 avocado, sliced, or to taste
1 red bell pepper, sliced, or more to taste
¼ cup shelled edamame, or more to taste
4 sheets dried seaweed, cut into strips, or to taste
1 tablespoon pickled ginger, or to taste
1 tablespoon furikake (Japanese nori seasoning), or to taste
2 tablespoons chopped green onion, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

  • Divide rice among 4 bowls.
  • Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
  • Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 57.4 g, Cholesterol 46.8 mg, Fat 19.8 g, Fiber 5.1 g, Protein 24.1 g, SaturatedFat 2.9 g, Sodium 1077.7 mg, Sugar 4 g

SALMON POKE BOWL RECIPE BY TASTY



Salmon Poke Bowl Recipe by Tasty image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Categories     Dinner

Yield 1 serving

Number Of Ingredients 15

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade 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 sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

  • 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.
  • Transfer the rice to a medium pot and add 1 cup (240 ml) 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.
  • Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
  • 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.
  • Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
  • Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
  • 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.
  • Enjoy!

SMOKED SALMON POKE BOWL



Smoked Salmon Poke Bowl image

The best thing about making poke bowls is the ability to customize toppings around the main ingredient. In this case, it's smoked salmon. The smoked salmon is marinated with six ingredients for only 30 to 45 minutes, so you'll have dinner ready in a jiff.

Provided by Diana71

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 13

¼ cup soy sauce
3 green onions, thinly sliced
1 tablespoon black sesame oil
1 tablespoon rice vinegar
1 teaspoon grated ginger
½ teaspoon garlic, minced
12 ounces smoked salmon, chopped
2 cups cooked brown rice
¼ cup diced mango
¼ cup diced cucumber
¼ cup diced avocado
¼ cup sliced fresh strawberries
1 teaspoon black sesame seeds, or to taste

Steps:

  • Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
  • Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 28.5 g, Cholesterol 19.5 mg, Fat 9.9 g, Fiber 3.3 g, Protein 19.8 g, SaturatedFat 1.8 g, Sodium 1576.2 mg, Sugar 3.1 g

SALMON-AVOCADO POKE BOWLS



Salmon-Avocado Poke Bowls image

Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.

Provided by Leah Brickley

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
1 teaspoon low-sodium soy sauce
1 teaspoon sambal olek
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
Pinch kosher salt
2 cups warm, cooked white or brown rice
1 avocado, pitted, peeled and thinly sliced
Thinly sliced scallions
Toasted sesame seeds or furikake (Japanese seasoning blend)

Steps:

  • In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
  • Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.

Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams

SALMON POKE BOWL



Salmon Poke Bowl image

This trendy Japanese-inspired fish/rice bowl concoction is here to stay. Eye-popping colors brought to you by salmon, avocado, edamame, and carrots.

Provided by Food.com

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb salmon, diced into 1/2-inch cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon ginger, grated
1/2 teaspoon garlic, minced
3 green onions, white parts thinly sliced
brown rice, see instructions
1 cucumber
4 radishes
1 avocado
2 carrots
1/4 cup edamame
white sesame seeds
japanese pickle (store-bought, for a side dish)

Steps:

  • Make a batch of steamed brown rice.
  • In a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
  • With a vegetable peeler, peel thin, long ribbons of cucumber; thinly slice, or mandolin, the radishes; quarter the avocado, and cut into thin slices; peel carrots and then cut into 1-inch long, thin matchsticks.
  • Serve the salmon on top of brown rice and top with sesame seeds.
  • Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.

Nutrition Facts : Calories 637.7, Fat 34.1, SaturatedFat 5.3, Cholesterol 104.3, Sodium 2245.4, Carbohydrate 28.2, Fiber 11.7, Sugar 7.4, Protein 58.5

LOMI-LOMI SALMON POKE BOWL BY BROOKE WILLIAMSON RECIPE BY TASTY



Lomi-Lomi Salmon Poke Bowl By Brooke Williamson Recipe by Tasty image

Here's what you need: sushi-grade salmon, salt, persian cucumber, tomato, scallion, onion, short grain sushi rice, nori, fresh ginger, garlic, soy sauce, granulated sugar, rice vinegar, mirin, sesame oil

Provided by Robert Broadfoot

Categories     Dinner

Yield 1 serving

Number Of Ingredients 15

6 oz sushi-grade salmon
salt, to taste
1 oz persian cucumber, cubed small
1 oz tomato, cubed small
1 oz scallion, sliced
1 oz onion, diced
12 oz short grain sushi rice, cooked
nori, sliced - roasted, unseasoned seaweed
1 teaspoon fresh ginger, grated
1 clove garlic, grated
1 cup soy sauce
¼ cup granulated sugar
¾ cup rice vinegar
¼ cup mirin
¼ cup sesame oil

Steps:

  • Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
  • Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
  • Dice the cucumber and add into the bowl with the salmon.
  • Dice the tomato and add into the bowl.
  • Slice the scallion and add into the bowl.
  • Dice the onion and add it into the bowl. Mix until combined.
  • In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
  • Spoon shoyu dressing on poke bowl. Mix to coat.
  • In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
  • Slice nori into small strips.
  • Garnish with sliced nori and serve immediately!
  • Enjoy!

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SALMON POKE BOWLS WITH ORANGE-SESAME SAUCE (GF) - ZESTFUL …
2020-01-24 Combine soy sauce, ¼ cup orange juice, zest, sesame oil, honey, chili garlic sauce, and sesame seeds in a large bowl. Add salmon, toss to coat, cover with plastic wrap, and chill 30 minutes. Meanwhile, combine cucumber and onion in a bowl. Bring vinegar, water, honey, salt, pepper flakes to a boil in a small saucepan.
From zestfulkitchen.com
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Top Asked Questions

How do you prepare salmon poke?
Prepare the poke 1 Remove the salmon skin and discard it. Examine the salmon to see if there are any bones lodged in the meat and use a pair of fishbone tweezers remove them. ... 2 Add the sauce ingredients into a small bowl and mix well. 3 Add the green onion to the bowl with the salmon. Pour in half of the sauce. ...
What are the ingredients in a salmon poke Bowl?
You only need five ingredients to make this spicy salmon poke bowl explode with flavor! The marinade is a combination of savory soy sauce, rice wine vinegar, sriracha, and sesame oil. The abundant fish cubes infuse the wonderful flavors of the sauce, and you are in seafood bliss.
What is the recipe for a poke Bowl?
For the poke bowl: 1 cup short-grain white rice 1 pound sashimi-grade salmon 1/4 cup soy sauce 1 1/2 tablespoons rice vinegar 1/2 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon garlic powder 2 scallions, thinly sliced
What goes well with salmon poke bowls?
Some common veggies that go well with the salmon poke bowl include: I always use avocado in my salmon poke bowl, simply because it naturally goes so well with raw fish and adds a beautiful buttery texture. You can choose another one or two ingredients from the list, but you don’t want the veggies to overpower the fish.

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