The best kind of easy, delicious, healthy meal:  Salmon Poke Bowls!  Fresh, vibrant, healthy, and satisfying.  Make this Hawaiian-inspired dish that combines buttery salmon with sushi rice, creamy avocado, and wakame seaweed salad.  Easy enough for weeknight meals, fancy enough for dinner with friends!

Salmon Poke Bowls with Wakame

lb sushi grade salmon

Tbsp mayo (Kewpie mayo, preferably)

Tbsp sriracha ((optional; leave out if you'd like less spicy))

soy sauce

mirin

inch ginger, grated

rice

wakame

furikake ((sprinkle each bowl generously))

(flying fish roe) ((1 Tbsp for each bowl))

jalapeno, seeded and minced ((1 Tbsp for each bowl))

kewpie mayo, extra drizzle

sriracha, extra drizzle

In a medium bowl, mix together mayo, sriracha, ginger, mirin, and soy sauce.

Chop salmon into 1-inch chunks.  Add to the sauce.  Mix well.

To make Salmon Poke:

For each bowl, add a generous scoop of warm, short grain rice.  Add wakame, cucumber, and avocado.  Divide Salmon poke evenly between two bowls. Drizzle extra sriracha and mayo.  Sprinkle with furikake.  Add tobiko and minced jalapeno, if using.

Serve immediately and enjoy!

To assemble poke rice bowls:

salmon poke bowls with wakame

Prep Time: 20 minutes

Servings: 2

Author : The Subversive Table | Lis Lam

Ingredients

Instructions

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