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Salmon Poke Bowl

salmon poke bowl recipe

This Salmon Poke Bowl recipe is a delicious and healthy dinner option for families. Quick and easy to make, you can have this recipe ready and on the table in under 30 minutes.

Ingredients

Scale
  • 350g sushi rice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 30g mayonnaise
  • 3 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon oyster sauce
  • 1 teaspoon sriracha sauce
  • 1 lemon, juice only
  • 1 teaspoon black pepper
  • 2 salmon fillets, skinless, cut into cubes
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • 1 carrot, grated
  • 200g edamame beans, shelled
  • 2 spring onions, thinly sliced
  • 5 nori sheets, cut into strips
  • 1/4 cup salted peanuts, roughly chopped
  • 1 tablespoon sesame seeds, to garnish

Instructions

  1. Place the rice into a strainer (small enough so the rice doesn’t pass through) and wash rice with cold tap water until when the water that runs off is mostly clear.
  2. If you’re using a rice cooker, add the rice to the bowl of the rice cooker and add water to just under the 2 cup line. If you don’t have a rice cooker, add the rice to a medium sized saucepan, then add 1 1/2 cups of cold water.
  3. Start your rice cooker. Or if you are cooking on the stove, turn the heat onto high and bring the rice to a boil. Then turn down the heat to low, cover with a lid and cook for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.
  4. While you wait for the rice to cook, combine the vinegar, sugar and salt in a small jug.
  5. Meanwhile, in a medium sized bowl make the sauce by adding mayonnaise, soy sauce, sesame oil, oyster sauce, sriracha sauce, lemon juice and black pepper.
  6. In a large non-stick frying pan, heat the olive oil. Add the salmon and cook over medium high heat, turning once, until browned and cooked to your liking.
  7. Add salmon to a bowl with the sauce, toss to coat.
  8. Prepare all the carrot, avocado, edamame beans, spring onion, nori sheets, peanuts and sesame seeds ready to assemble your bowls.
  9. Once the rice is cooked, pour the vinegar mixture over the hot rice, and stir through to combine. Set aside until you’re ready to serve.
  10. Assemble your poke bowl by placing rice in the bottom of the bowl. Salmon to the left, then add the avocado, carrot, beans, onions, nori sheets and peanuts. Top with a sprinkle of sesame seeds over the salmon.