salmon poke bowl

This delicious spin on a salmon poke bowl features seared salmon and veggies in a colorful bowl, an easy dinner idea perfect for weeknights or entertaining!

Vibrant Salmon Poke Bowl

dry white rice or Simply Nature Organic Quinoa

soy sauce

sesame oil, divided

sriracha

red cabbage (2 cups shredded)

English cucumber (3 cups shredded)

carrots

avocado

green onions

rice vinegar

sesame seeds (or toasted sesame seeds),

tablespoon Simply Nature Organic Coconut Oil

Kosher salt

Make the rice or quinoa using our How to Make Quinoa method (see the video below), Instant Pot Quinoa, Instant Pot Brown Rice or Instant Pot White Rice.

With the salmon lying flat on a cutting board, run a sharp knife between the skin and the flesh to remove the skin. Cut the salmon into 1 inch squares and add it to a medium bowl. Note that thinner parts of the salmon may shred a bit (this is okay). Add 1/4 cup soy sauce, 1 teaspoon toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.

Thinly slice the cabbage (2 cups). Place it in a medium bowl and mix it together with 1/4 teaspoon kosher salt and 1 tablespoon rice vinegar.

Julienne the cucumber into long thin strips (3 cups; we used a handheld julienne peeler). Place in a medium bowl and mix with 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.

Peel the carrots into long ribbons using a vegetable peeler. Place in a medium bowl and mix with 1 teaspoon toasted sesame oil, 1/8 teaspoon kosher salt, and 1/2 teaspoon sesame seeds.

Dice the avocado (if using). Slice the green onions on the bias.

Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, and 1 or 2 pinches of kosher salt.

To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

FOLLOW:
Website: https://www.acouplecooks.com
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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

Celebrate Fish Fridays with this irresistible Salmon Poke Bowl recipe. This Hawaiian-inspired dinner is the perfect healthy meal for two!

Salmon Poke Bowls

sushi grade salmon

white rice

english cucumber (, thinly sliced)

radishes (, thinly sliced)

avocado (, thinly sliced)

seaweed salad

mango (, diced)

pickled ginger

sesame seeds

spicy aioli

garlic (, minced)

ginger (, grated or ginger paste)

mirin

lemon juice

sesame oil

scallions (green onions) (, thinly sliced and white parts separated)

Whisk together the garlic, ginger, mirin, soy sauce, lemon juice, oil, rice vinegar and the white parts of the green onions together in a large mixing bowl. If you plan to use this as your dressing, set aside half.

Slice the salmon into 1 inch cubes against the grain, and add to the mixing bowl with the poke sauce. Toss to combine and marinate for 15-45 minutes, no longer than 1 hour. When ready, remove the salmon from the marinade and discard the remaining marinade.

Meanwhile, cook the rice according to package instructions.

Divide the cooked rice between bowls and top with marinated salmon, sliced cucumber, radishes, avocado, seaweed salad, pickled ginger and mango. Drizzle with the reserved poke bowl sauce or spicy aioli and sprinkle with sesame seeds.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1690401162/v7exexu9ghnu2pbhfxdw.mp4

Salmon Poke Bowl

Build your own Salmon Poke Bowl from top to bottom in 30 minutes or less with sushi-grade fish, sticky rice, and a colorful assortment of fresh sides heavily influenced by a mashup of Hawaiian and Japanese culinary traditions.

Salmon Poke Recipe

cucumber

water

raw brown sugar sugar

salt soy sauce

rice

salt

brown sugar

oz sushi grade wild salmon

ginger

Sriracha (or chili flakes, or chili powder)

radishes sliced

edamame

cabbage

carrots (in ribbons)

mango

avocado sliced

chili peppers

cilantro leaves

onions

Wash and thinly slice the cucumber. Mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or a jar. Then add the cucumber slices and let everything rest while preparing everything else.

Pickled cucumber

Rinse the rice under fresh cold water until the water runs clear. In a saucepan, combine the rice with water and salt. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions). In a small bowl, mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.

*Note: You can omit this step, especially if you use a different rice type.

Rice

Cut the salmon into small ¾ inches cubes. In a bowl, whisk the soy sauce, rice vinegar, ginger, water, and sriracha. Add the salmon, mix well, and set aside from serving (no need to let it marinate). Do not marinate the salmon for longer than 1 hour.

Salmon dressing

Slice the radishes, shred the red cabbage, cut the carrots into ribbons, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost. You can also use this spicy edamame recipe if you prefer a spicy version.

Vegetables

When the rice has cooled down a little, divide it between the two bowls, and add salmon, vegetables, and toppings. Serve immediately with your favorite sauce (note 4).

Assemble

Fresh, quick and easy to prepare, this classic bowl consists of sushi rice and fish. To these two ingredients, add colour with vegetables like carrots, cucumbers, edamame and avocado. It’s a delicious weekday meal.

Poke Bowl

(320 g) Calrose rice (sushi rice)

(430 ml) water

tbsp (30 ml) soy sauce

tsp (10 ml) toasted sesame oil

tsp (10 ml) rice vinegar

lb (340 g) sashimi-grade tuna

tsp black sesame seeds

(125 ml) mayonnaise

tbsp (30 ml) water

tsp (10 ml) Sriracha sauce

(210 g) frozen edamame, blanched

Lebanese cucumbers, thinly sliced

carrots, finely julienned

avocado, diced

(10 g) cilantro leaves

Lime wedges,

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Ricardo

Rinse the rice under cold running water until the water runs clear. Drain well.

In a pot, bring the rice, water, and salt to a boil. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Remove from the heat and let rest 10 minutes, covered. Remove the cover and fluff with a fork. Let cool to room temperature (see note).

In a bowl, combine the soy sauce, sesame oil, and vinegar. Add the fish and sesame seeds. Let marinate for 15 minutes.

Fish

In another bowl, whisk together all the ingredients until combined.

Sauce

Transfer the rice to bowls. Top with fish, vegetables, and cilantro. Serve with the sauce on the side and lime wedges, if desired.

Bowl

Excellente recette.  Grand succès.  J'ai remplacé les carottes par de la mangue.  Et j'ai préparé thon, saumon et crevettes marinés.  WOW.  Merci!!!

Délicieux, je n’avais malheureusement plus de riz, je l’ai remplacé par de la roquette. Miam, à refaire!

Il est très important d’assaisonner le riz après qu’il soit cuit alors qu’il est encore chaud en y rajoutant 4 cuillères à table de vinaigre de riz dans lequel on aurait fait fondre  2 cuillères à thé de sucre ou de miel

Le meilleure poke que j’ai fait!! J’ai utilisé du thon rouge, c’était délicieux!

J’ai adoré ce plat, j’y ai ajouté du maïs ainsi que de la mangue et j’ai  mariné des crevettes déjà cuite. Délicieux.

Excellent! Je n’avais pas de poisson mais j’avais des crevettes que j’ai fais cuire et ensuite mariner dans la sauce …. Très bon!

J'adore, je varie le poisson et c'est mon repas préféré :)

Un gros coup de cœur ce Poké: j’y ajoute du chou rouge émincé et de la mangue émincée. C’est devenu un incontournable à la maison et tout l’monde est heureux quand je prépare ces bols qui font maintenant partie de la liste des repas réguliers.

Au lieu du saumon, j’ai fait mariner du tofu dans la marinade durant 45 minutes. J’ai aussi ajouté de la mangue. Délicieux et vite fait!!

https://cdn.jwplayer.com/v2/media/v95eZfW7

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