Japanese-Inspired Salmon Poke Bowl
A fresh and vibrant bowl featuring sushi-grade salmon and Japanese-inspired toppings over seasoned rice. While traditional poke is Hawaiian, this fusion version incorporates Japanese flavors for a delicious lunch option.
Ingredients
- 1 cup sushi rice, cooked and cooled
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 8 oz sushi-grade salmon, cubed
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp wasabi paste
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 4 radish, thinly sliced
- 1/2 cup shelled edamame, cooked
- 1 sheet nori sheets, cut into thin strips
- 2 green onion, sliced
- 2 tbsp pickled ginger
- 2 tsp toasted sesame seeds
- 1 tsp furikake seasoning
Instructions
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1
In a small bowl, mix 1 tbsp rice vinegar, 1 tsp granulated sugar, and 1/2 tsp salt. Fold this mixture into 1 cup cooked and cooled sushi rice and let it cool to room temperature.
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2
In another bowl, gently combine 8 oz cubed sushi-grade salmon with half of the 2 tbsp soy sauce and half of the 2 tsp toasted sesame oil. Let marinate for 5-10 minutes.
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3
In a small dish, mix the remaining soy sauce, sesame oil, and 1 tsp wasabi paste to create a drizzling sauce.
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4
To assemble the bowls, divide the seasoned rice between two bowls.
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5
Arrange the marinated salmon, 1 sliced avocado, 1/2 thinly sliced cucumber, 4 thinly sliced radish, and 1/2 cup cooked shelled edamame on top of the rice.
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6
Sprinkle with 1 sheet cut into thin strips nori sheets, 2 sliced green onion, and 2 tsp toasted sesame seeds.
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7
Add a small pile of 2 tbsp pickled ginger to the side of each bowl.
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8
Sprinkle 1 tsp furikake seasoning over the rice.
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9
Drizzle the wasabi-soy sauce over the entire bowl.
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10
Serve immediately.