Salmonpokebowl Recipes

DO-IT-YOURSELF SALMON POKE BOWLS

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.

SALMON POKE BOWL RECIPE BY TASTY

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!

SUNNY'S EASY SALMON BOWL

Steps:

• For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
• Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
• For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
• For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.

SMOKED SALMON POKE BOWL

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.