Name: Spicy Salmon Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound sushi-grade salmon, cubed into 1/2-inch pieces; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons sriracha sauce; 1 tablespoon rice vinegar; 2 cups cooked short-grain sushi rice, cooled; 1 ripe avocado, sliced; 1 cucumber, diced; 1/2 cup edamame, shelled and cooked; 4 tablespoons sliced green onions; 2 sheets nori seaweed, cut into thin strips; 1 tablespoon toasted sesame seeds; 1 tablespoon mayo (optional, for extra creaminess)

Instructions

Prepare the rice

Rinse the rice under cold water until the water runs clear. Cook according to package instructions, then allow to cool to room temperature. Mix with 1 tablespoon of rice vinegar and set aside.
Marinate the salmon

In a medium bowl, combine the cubed salmon, soy sauce, sesame oil, and sriracha. Gently toss to coat the fish evenly. Cover and refrigerate for at least 15 minutes while preparing the other ingredients.
Prepare the vegetables

Dice the cucumber into small cubes. Slice the avocado. Cook the edamame according to package instructions if using frozen. Slice the green onions thinly. Cut nori sheets into thin strips.
Assemble the bowls

Divide the cooked rice among four bowls. Arrange the marinated salmon and prepared vegetables on top of the rice. If using mayo, drizzle a small amount over the salmon.
Add the garnishes

Sprinkle each bowl with sliced green onions, nori strips, and toasted sesame seeds. Add an extra drizzle of sriracha if you prefer it spicier.
Serve immediately

For best flavor and food safety, serve the poke bowls immediately. If needed, the salmon can be marinated up to 2 hours in advance, but the bowls should be assembled just before eating.

Spicy Salmon Poke Bowl

Ingredients

Instructions

Nutritional Information