Celebrate Fish Fridays with this irresistible Salmon Poke Bowl recipe. This Hawaiian-inspired dinner is the perfect healthy meal for two!
Ingredients
- 10 ounces sushi grade salmon
- 1/2 cup white rice
- 1 english cucumber , thinly sliced
- 2 radishes , thinly sliced
- 1 avocado , thinly sliced
- 1/2 cup seaweed salad
- 1/4 cup mango , diced
- 2 tablespoons pickled ginger
- 1 teaspoon sesame seeds
- 4 tablespoons spicy aioli
- poke bowl sauce:
- 1 garlic clove , minced
- 1 teaspoon fresh ginger , grated or ginger paste
- 2 tablespoons mirin
- 2 tablespoons low sodium soy sauce
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 3 scallions (green onions) , thinly sliced and white parts separated
Instruction
- 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.
