Salmon Poke Bowl

This salmon poke bowl is another easy, but healthy recipe to keep that is perfect for your busy weekday nights. Not only that it is nutritious and great for your body, but this salmon poke bowl is also jam-packed with bursting sweet-and-savory flavors. Full of omega 3, rich in fiber, you can go no wrong with this meal. When I am feeling like wanting to have a light and refreshing meal that go easy on calories, this salmon poke bowl is usually my go-to-meal. It is easy to make and requires almost no cooking at all. Perfect for summer (especially when you do not feel like standing in front of the heat!).

Another plus for this meal is that salmon poke bowl is (very) customizable. You can add any toppings to your likings or just use whatever you have handy in your fridge or pantry. You can use cucumber, carrots, avocado, seaweed salad, shredded cabbage, shredded lettuce, bean sprout, mango, and so on. Also, if you are not into raw fish, you can use cooked salmon, shrimp or even tofu. Very simple, easy, and packed with nutrients.

Tool I used:

• Kitchen knife – Easy to maintain, they stay sharp for quite a long time, so do not need to hone these knifes that often. Also, the handle is perfect.

Tip: For salmon poke bowl, you can use other toppings to your likings. These topping options are good for this dish: avocado, seaweed salad, shredded cabbage, bean sprouts and so on. You can also add sashimi-grade tuna or cooked shrimp. Also, you can serve the poke bowl with any type of rice you like – white steamed rice, brown rice, multi-grain rice or even cauliflower rice.

Ingredient:

• 1 lb sashimi-grade salmon
• 4 bowls steamed rice
• 1 cup cooked edamame
• 2 sheets seaweed (nori) – shredded
• 1 medium-sized carrot – cut into matchsticks
• 1 medium-sized cucumber – cut into matchsticks
• Toasted sesame seed
• Mayonnaise

Sauce for salmon:

• 4 cloves garlic – finely grated
• ½ inch ginger – finely grated
• 3 tablespoons soy sauce
• 2 tablespoons sweet soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup or honey
• 2 teaspoons sriracha (optional)
• A pinch of salt and pepper

Direction:

• In a bowl, add all the sauce ingredients. Give it a good stir.
• Let’s prepare the sushi-grade salmon: cut into bite-sized pieces and put it in a bowl. Then, pour in about half of the sauce mixture onto the salmon and mix it thoroughly. Note: We’ll use the other half sauce mixture for later.
• Cook the carrot in a boiling water for about 1-2 minutes or so, to soften it a bit. Then, drain the water and set aside.
• Let’s assemble the poke bowl. For each of the serving bowl, portion the other half of the sauce mixture to each bowl and sprinkle some mayonnaise onto the bowl.
• Then, add salmon, edamame, cucumber, cooked carrots, and shredded nori on top of the rice.
• Garnish with the toasted sesame seed. Enjoy your poke bowl!