THE BEST SALMON POKE BOWLS | LIFE MADE SWEETER
Provided by: Kelly
Total time: 20 minutes
Prep time: 15 minutes
Cook time: 5 minutes
|1/4 red onion (finely diced)|
|1 green onion (thinly sliced)|
|3 tablespoons coconut aminos (, can substitute with gluten-free Tamari or low sodium soy sauce if desired)|
|1 tablespoon apple cider vinegar|
|1 tablespoon sesame oil|
|1 clove garlic (minced)|
|1/2 teaspoon ground ginger|
|1 tablespoon liquid sweetener of choice – optional|
|1/2 pound sushi-grade salmon (cut into 3/4" chunks)|
|1/3 cup shredded lettuce (can sub with shredded cabbage)|
|1/3 medium carrot (sliced into thin matchsticks)|
|1/2 cup pineapple chunks (leave out for low-carb or keto)|
|1/2 cucumber (sliced thinly into rounds)|
|1/3 cup shelled and cooked edamame (leave out for Whole30, paleo or keto)|
|1/2 medium red bell pepper (sliced into thin strips)|
|cooked white rice OR cauliflower rice (to serve)|
|sliced green onions|
|shredded nori seaweed|
|optional Sriracha sauce for spicier version (or preferred hot sauce of choice)|
- In a medium bowl, mix together red onion, green onion, coconut aminos, vinegar, sesame oil, optional sweetener, garlic, and ginger. Set aside.
- Remove bones and skin from your salmon, if any, and cut the fish into 3/4 inch chunks.
- Add fish to the bowl with the marinade and toss to coat. Adjust seasonings as needed. Refrigerate until ready to serve.
- Divide your poke bowls each with some rice, salmon, pineapples, edamame, vegetables and sprinkle with sesame seeds and more green onions on top. Serve with shredded seaweed and more soy sauce on the side, if desired.
ServingSize 1 serving, Calories 276 kcal, CarbohydrateContent 26 g, ProteinContent 27 g, FatContent 14 g, FiberContent 4 g, SugarContent 13 g
SALMON POKE BOWL RECIPE BY TASTY
Provided by: Joey Firoben
Yield: 1 serving
|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|
- 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.
How to cook spicy salmon poke?
Steps Whisk the sesame oil, sriracha and soy sauce and sesame seeds together in a bowl. Add the salmon, onions, avocado, and tobiko to the bowl and stir to combine. Season with Alaea salt and fried garlic chips to taste. Garnish with cilantro and nori and serve your Spicy Salmon Poke over hot rice.
How to cook salmon fillets in marinade?
Whisk together all marinade ingredients in a small bowl. Pour the marinade into a gallon zip lock freezer bag. Add the salmon fillets, seal the bag, and massage to coat well. Marinate for 30 minutes, no longer than 1 hour. Cook salmon on the grill like this, or you can also bake or pan sear it. Last Step: Leave A Rating!
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.
What is the best vinegar to use for salmon poke?
Rice Vinegar: We need a little tang in our salmon poke, so rice vinegar is my go-to tang-infusion. You can also use cider vinegar or lime juice, but I find rice vinegar provides that authentic sushi-tasting experience.