poke bowl
Photo Credit: Haarala Hamilton

Easy Salmon Poke Bowl

A colorful Hawaiian-style poke bowl. Mango works really well in place of pineapple.

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poke bowl

Easy Salmon Poke Bowl

A colorful Hawaiian-style poke bowl. Mango works really well in place of pineapple.
Course: Dinner
Keyword: bowl recipe, hawaiian, poke bowl, salmon
Servings: 2
Calories: 518kcal
Author: Rachel Phipps

Ingredients

  • 1/2 cup brown basmati rice
  • 2 teaspoons dark soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons furikake (or toasted black sesame seeds)
  • 7 ounces sushi-grade salmon
  • 1 large spring onion
  • large handful of fresh pineapple
  • 1 small avocado
  • 2 large radishes
  • 6 tablespoons kimchi

Instructions

  • Cook rice in a saucepan of boiling water for 25 minutes, until just tender.
  • While rice is cooking, prepare rest of your ingredients. To make dressing, whisk together soy sauce, rice vinegar, toasted sesame oil and furikake.
  • Cut salmon into bite-sized cubes, trimming off any skin or excess fatty bits as you go. Toss salmon in prepared dressing.
  • Thinly slice spring onion and cut pineapple and avocado into bite-sized chunks. Thinly slice radishes.
  • Once rice is cooked, rinse it under a cold tap until cooled and drain well. (If I have time I like to cook the rice a bit in advance so I can let it cool a little at room temperature. Don’t leave it for too long, though, as harmful bacteria can grow in room-temperature rice.)
  • Spoon salmon over rice and arrange rest of the ingredients on top to build your ideal bowl.

Notes

Excerpted from One Pan Pescatarian: 100 Delicious Dinners - Veggie, Vegan, Fish © 2020 by Rachel Phipps. Published by Quercus.

Nutrition

Calories: 518kcal | Carbohydrates: 38g | Protein: 27g | Sodium: 788mg | Fiber: 11g | Sugar: 14g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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