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Salmon Poke Bowl Recipe: nattyspantry.com

When the weather starts getting a little warmer, I start thinking about a healthy Poke Bowl. I fell in love with the Poke Bowl when I tried them for my first time last summer. There are a few Poke Bowl places in Chicago: Aloha Poke Co, and Fire Fin Poké Shop. They both offer a variety of Poke Bowls on the menu.

Did you know you can easily create a fresh and delicious Poke Bowl at home? You can also adjust the taste to either more spicy, sour, or sweet. I am so lucky to live in the city of Chicago where we have a few great high-quality Asian grocery stores. And when it comes to sushi or a poke bowl, you have to make sure that you can eat them raw. Check an Asian market near you to see if they carry sushi grade fish as well- you might find more of an assortment of fish there such as Yellowtail, Tuna, or Salmon.

This Salmon Poke Bowl is a satisfying, colorful, healthy meal that made from Sushi grade Salmon which is one of my favorite kind of Poke. The marinade sauce is made with soy sauce, Mirin, sesame oil, brown rice vinegar, Agave, Greek yogurt, Sriracha, Tobiko, ginger, and garlic. It is salty, sweet, tangy, creamy, and spicy which adds the right amount flavors into the salmon.

My Poke Bowl is loaded up with all kind of pickles, edamame, fresh mixed greens, avocado, cucumber, Ikura, radish, and a variety of Tobiko. You can also create your own style by adding your favorite vegetables and pickles.

This is such a fun idea for hosting a party too as it allows everyone to pick their favorite toppings to create their own colorful Poke Bowls. How fun is that!?!

Notes for the recipe:

- Please be sure to ask the vendors ”Is that safe to eat raw?”.
- Tobiko- if you can't find it, it's not essential to the dish.
- Ikura is a red caviar made from the roe of Pacific, Atlantic and river species of Salmon. It adds a great flavor into the bowl but if you can't find, you can leave them out.
- Many grocery stores sell seaweed salad. If you can't find it, you can leave it out.

Thank you for stopping by and read my article,

Natty

Salmon Poke Bowl Recipe
Author: Nattaya Worrakitpoonpol
PREP TIME: 15 MINS
COOK TIME: 5 MINS
TOTAL TIME: 20 MINS
CUISINE: HAWAIIAN
SERVES: 3-4

Ingredients:

1 pound of Sushi grade Salmon, cubed
1/3 cup soy sauce
2 tablespoons brown rice vinegar
1 tablespoons toasted sesame oil
1 teaspoon Mirin
3 tablespoons Agave
2 tablespoons Greek yogurt
2 teaspoons toasted sesame seeds, plus 1 teaspoon for garnish
2 teaspoons red Tobiko (**see the note)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 cups cooked brown rice

Garnish:
1 whole cucumber, thinly sliced long ways
3 scallions, thinly sliced
1 cup edamame beans, shelled and cooked
2 cups spring mix salad
2 whole avocado, thinly sliced

Special garnish: (if you can't find it, it's not essential to the dish)
1/2 cup seaweed salad
radish, thinly sliced
2 tablespoons Crispy Fried Shallots
2 tablespoons Ikura
2 tablespoons Shibo Wakame, or Edible seaweed
Tobiko

Directions:

Prepare the salmon: Clean the salmon with cold water, and dry it with the paper towel. Slice into cubes and set aside.
In a small bowl add the soy sauce, brown rice vinegar, toasted sesame oil, mirin, toasted sesame seeds, red Tobiko, Agave, garlic, and ginger. Mix all together until it is well combined.
Add the salmon into the bowl and gently mix all ingredients together. Make sure the salmon is evenly coated with the marinade sauce.
To assemble: Divide the brown rice into two bowls. Top with the Poke (salmon), slices of cucumber, edamame, avocado, radish, seaweed salad, Ikura, Shibo Wakame, Tobiko, radish, and Spring mix salad. Add sprinkles to the Poke with leftover toasted sesame seeds, crispy fried shallots, and scallions. Enjoy!

Yum

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