Description
A vibrant and flavorful poke bowl featuring spicy salmon, seasoned rice, and fresh toppings, perfect for a quick and delightful meal.
Ingredients
- 0.5 lb sashimi-grade salmon (diced)
- 3 tbsp Japanese mayo
- 3 tbsp Sriracha
- 1/2 tbsp light soy sauce
- 1 tsp lemon juice
- 1 tsp sesame oil
- 1 tbsp green onions (diced)
- 1 tbsp minced cilantro (optional)
- 2 cups hot short grain rice
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1 tbsp chili oil (optional)
- 2 tbsp furikake (optional)
- 1 Persian cucumber (diced)
- Seaweed salad
- 1/2 shallot (sliced)
- 1 avocado (sliced)
- 1/4 cup edamame (peeled)
- Sesame seeds (for garnish)
Instructions
- Prepare the rice: Cook the short grain rice according to the package instructions. Rinse the rice until the water is clear, then drain. Add the cooked rice to a bowl and mix in the rice vinegar and salt. Allow it to cool.
- Make the spicy salmon: In a separate bowl, combine the diced salmon with Japanese mayo, Sriracha, light soy sauce, lemon juice, and sesame oil. Mix gently to coat the salmon without mashing it.
- Assemble the poke bowl: Start with a base of seasoned rice. Layer the spicy salmon on top. Add fresh toppings like diced Persian cucumber, sliced avocado, and peels of edamame.
- Garnish: Sprinkle sesame seeds over the top, and finish with green onions, minced cilantro, sliced shallots, and a side of seaweed salad. For an extra kick, drizzle chili oil and sprinkle furikake if desired.
- Serve immediately: This dish tastes best fresh, showcasing the vibrant flavors and textures.
Notes
Feel free to customize the poke bowl with your favorite ingredients and adjust the spiciness to your liking.
