Salmon Poke Bowl

Name: Salmon Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 200 g of sushi rice; 300 ml of water; 2 tbsp of rice vinegar; 1 tbsp of sugar; 1/2 tsp of salt; 200 g of salmon (fresh, sashimi-grade); 2 tbsp of soy sauce; 1 tbsp of sesame oil; 1 tbsp of juice of lime; 1 tsp of honey; 1 tsp of sesame seeds; 1 avocados (ripe); 1 cucumbers (medium); 2 carrots (medium); 20 g of wakame seaweed (dried); 2 green onions; 1 tbsp of sesame seeds; soy sauce; hot sauce

5,01 review

The poke bowl is a cold bowl of seasoned vinegared rice with raw salmon and avocado. 🥗 Sashimi-grade fish is a must. It's a complete meal.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 15 min
Difficulty: Easy
Per person: €4.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Three Bean Salad

17 minEasy

For dessert

Veggie Savory Muffins

35 minEasy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

550kcal

Protein30 g22%
Carbs60 g43%
Fat22 g35%
Fiber10 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To add even more flavor to your poke bowl, you can lightly toast the sesame seeds in a skillet before adding them. This brings out their aroma and adds an extra touch of crunch to your dish! 🔥🌰👌

Freezing : Can you freeze this recipe?

Not recommended

Not recommended. Raw salmon doesn't freeze well as is; raw vegetables, avocado and rice lose texture and flavor.

Storage : How long does it keep?

Not recommended for the assembled dish. Raw salmon and avocado oxidize quickly. Cooked rice and cut vegetables keep 24 hours separately in the fridge in airtight containers.

Making ahead : Can you make it the day before?

Yes

For the separate components. Cooked rice, cucumber, carrots and wakame in airtight containers for 24 hours in the fridge. Marinate the salmon just before, and cut the avocado at the last minute.

Reheating : How do you reheat it?

Not applicable, the poke bowl is eaten cold. Reheating would alter the texture of the fish and vegetables.

Variations

Add hot sauce or an extra drizzle of soy sauce when serving.
Replace the salmon with sashimi-grade tuna.
Add edamame or red cabbage.

Mistakes to avoid

Using salmon that isn't sashimi-grade: raw fish must be very fresh and sashimi-grade.
Not rinsing the rice: rinse it in cold water until the water runs clear.
Assembling the bowls without letting the salmon marinate: leave the salmon in the marinade before assembling.

Frequently asked questions

How do you make a salmon poke bowl?

Cook and season the sushi rice, cut the salmon into cubes and let it marinate in the soy sauce, sesame oil, lime juice and honey. Divide the rice among the bowls, then add the salmon and vegetables.

Which salmon should you use for a poke bowl?

Use fresh sashimi-grade salmon, since it's eaten raw. Cut it into cubes of about 1.5 cm before letting it marinate in the soy sauce, sesame oil, lime juice and honey.

How do you season sushi rice?

Rinse 200 g of rice until the water runs clear, cook it in 300 ml of water, then season it with the rice vinegar, sugar and salt. Divide the rice between two bowls.

What toppings go on a poke bowl?

Arrange on the rice the marinated salmon cubes, rehydrated wakame seaweed, grated carrots, sliced avocado and cucumber, scallions and sesame seeds.