Salmon Poke Bowl

Submitted By

Masumi Palhof & Rebekah Reyes

1.5-2 hrs

5

Servings

Active Time:

30 min

Inactive Time:

1-1.5 hrs

Total Time:

1.5-2 hrs

Ingredients:

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • Sushi-grade salmon (Sockeye preferred)
  • Sriracha Sauce
  • Mayonnaise (we think Kewpie is best for this!)

Topping suggestions:

  • Avocado
  • Tobiko (flying fish roe)
  • Furikake or dried seaweed
  • Seaweed salad
  • Pineapple
  • Green onions
  • Sesame seeds
  • Onion
  • Peeled clementine pieces
    Gari (pickled ginger)
  • Cucumber
  • Edamame (soy beans)
  • Crunchy garlic topping
  • Chili flakes
  • Anything else you could imagine would taste good on top!

Sauce Suggestions (We'd suggest only picking 1 or 2):

  • Shoyu
  • Tamari, or ponzu
  • Yoshida's sauce (if you use, use sparingly)
  • Tonkatsu sauce

Note: You can even make it with regular rice instead of making sushi rice if you want to! Also, if you are going to include edamame, make sure you cook it before starting or while the rice is cooking so it will be cooled when you are ready to assemble your bowl.

  1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 3 to 4 times or until the water is clear.
  2. If you have a rice maker, use that in place of this step. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  3. If you want plain rice, skip this step. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using. We recommend spreading the rice out in a wider bowl if possible to speed up cooling time.
  4. While the rice is cooling, you can prepare your toppings. Usually, solid toppings should be chopped in small cubes or chunks, and vegetables into thin slices or matchsticks.
  5. Make a mayo-sriracha sauce by mixing a little sriracha with some mayo to your taste and toss the salmon chunks in it before adding to your poke bowl.
  6. Add your toppings and other sauce(s), mix, and enjoy!