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Easy Salmon Poke Bowl

Healthy Raw Brown Rice Soy Sauce Salmon Hawaiian Easy Salad Sesame Oil Avocados Ginger Sesame Seeds Carrots Cucumbers Garlic Radishes
Healthy Raw Brown Rice Soy Sauce Salmon Hawaiian Easy Salad Sesame Oil Avocados Ginger Sesame Seeds Carrots Cucumbers Garlic Radishes
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Easy Salmon Poke Bowl
2 to 4 servings Easy
(1) Total: Active:
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Ingredients (14)

Poke:

  • 1 pound 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

Rice Bowl:

  • brown rice, see instructions
  • 1 cucumber
  • 4 radishes
  • 1 avocado
  • 2 carrots
  • black sesame seeds
Nutritional Information
  • Calories771
  • Fat52.54g
  • Saturated fat10.14g
  • Trans fat
  • Carbs24.33g
  • Fiber10.45g
  • Sugar7.19g
  • Protein53.1g
  • Cholesterol124.74mg
  • Sodium1950.2mg
  • Nutritional Analysis per serving (2 servings) Powered by
Tip
How to Pick Salmon
Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
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Next: How to Store Salmon
Tip
How to Store Salmon
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
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2 of 3
Next: How to Freeze Salmon
Tip
How to Freeze Salmon
It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
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3 of 3
Next: How to Pick Salmon

Usually seen with tuna, poke (poh-keh) is the California craze that’s slowly infusing the rest of the U.S., first in metropolitan cities. It’s a raw, sushi-grade fish salad popular for decades in Hawaii, kind of like ceviche or tartare in other cuisines. The protein is usually marinated in soy sauce and sesame oil, then combined with other ingredients that can vary widely. The name comes from the Hawaiian, “to cut or slice.” The traditional version is just the cubed, high-quality raw fish, seasoned and placed cold atop a bowl of hot sushi-grade rice.

Stay on-theme with this Mai Tai recipe and this Banoconut Cream Pie recipe, combining bananas and coconut in a a creamy confectionary pie.

by Amanda Frederickson

Instructions

  1. 1Make a batch of steamed brown rice. Use our Brown Rice recipe.
  2. 2Next, 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.
  3. 3With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice, or mandolin, the radishes. Quarter the avocado, and cut into thin slices. Lastly, peel carrots and then cut into 1-inch long, thin matchsticks.
  4. 4Serve 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.
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