Salmon Poke Bowls Recipe
This vibrant Salmon Poke Bowl recipe combines fresh wild-caught salmon marinated in a flavorful blend of soy sauce, orange juice, and chili garlic sauce with crisp pickled onions and cucumbers. Served over nutritious brown jasmine rice and topped with avocado, edamame, radishes, pickled ginger, and furikake, this bowl delivers a refreshing, balanced, and healthy meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Poke Bowl
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Low Fat
Ingredients
Marinated Salmon
- ¼ cup low-sodium soy sauce or Ponzu
- ¼ cup + 1 tablespoon fresh orange juice, divided
- 1 teaspoon orange zest
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce
- 2 teaspoons toasted sesame seeds
- 1 pound previously frozen wild-caught salmon, bones and skin removed, cut into ¾-inch cubes
Pickled Onion and Cucumber
- ½ cup rice vinegar
- ½ cup water
- ¼ cup honey
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ½ small sweet yellow onion, such as Maui, thinly sliced
- 1 English cucumber, thinly sliced
Spicy Mayo Sauce (optional)
- ¼ cup mayonnaise
- 1–2 teaspoons chili garlic sauce or sriracha
To Serve
- 3 cups cooked brown jasmine rice
- 1 avocado, sliced
- 1 cup frozen shelled edamame, blanched
- 4 radishes, thinly sliced
- ½ cup pickled ginger
- ¼ cup furikake (nori komi variety preferred)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together ¼ cup soy sauce or Ponzu, ¼ cup fresh orange juice, orange zest, toasted sesame oil, honey, chili garlic sauce, and toasted sesame seeds until well combined.
- Marinate the Salmon: Add the cubed salmon to the marinade, tossing gently to coat all pieces. Cover and refrigerate for at least 15-20 minutes to let the flavors meld while you prepare the pickles.
- Make Pickled Onion and Cucumber: In a saucepan, combine rice vinegar, water, honey, kosher salt, and red pepper flakes. Heat over medium until the honey dissolves and the mixture simmers briefly. Remove from heat and pour over thinly sliced onion and cucumber in a jar or bowl. Let cool to room temperature, then refrigerate for at least 30 minutes to pickle.
- Prepare Spicy Mayo (Optional): In a small bowl, mix mayonnaise with 1 to 2 teaspoons chili garlic sauce or sriracha to taste. Adjust the spice level based on preference and set aside.
- Assemble the Bowl: Divide cooked brown jasmine rice evenly among serving bowls. Top with marinated salmon cubes, pickled onion and cucumber, sliced avocado, blanched edamame, radish slices, and pickled ginger. Drizzle with spicy mayo if using, and sprinkle furikake generously on top.
- Serve Immediately: Serve the poke bowls fresh for optimal flavor and texture. Enjoy a balanced and refreshing meal that highlights fresh seafood and vibrant accompaniments.
Notes
- Make sure the salmon is previously frozen and properly thawed to reduce the risk of parasites when consuming it raw.
- Adjust the amount of chili garlic sauce in both the marinade and spicy mayo according to your heat preference.
- You can substitute brown jasmine rice with sushi rice or cauliflower rice for a lower-carb option.
- Pickled onion and cucumber can be made ahead and stored in the fridge for up to 3 days.
- For added crunch, consider adding toasted macadamia nuts or chopped scallions on top.
Find it online: https://justsosavory.com/salmon-poke-bowls-recipe/
