The Ultimate Salmon Poke Bowl

salmon

🥗Healthier: tuna

💰Cheaper: cooked shrimp

Tuna is a leaner fish option, and cooked shrimp is often less expensive.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a nutritious alternative, while white rice is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is a budget-friendly option.

avocado

💰Cheaper: mashed peas

Mashed peas can provide creaminess at a lower cost.

Wash the japanese rice five or six times with cold water until the water runs clear.

Measure water to rice using your hand; the water level should hit the top knuckle of your middle finger for about one and a quarter water to rice.

Cover the rice and bring it to a boil, then reduce to low heat and let it simmer for 15 to 20 minutes.

Once the water evaporates, turn off the heat and let the rice sit with the lid on to fluff up.

Slice the rainbow radish into thin pieces.

Finely matchstick the carrot for texture.

Slice the cucumber into chunks similar in size to the fish.

Slice a ripe avocado in a crisscross fashion and scoop out the chunks.

Prepare dried wakame by rehydrating it in water if needed.

Finely dice red onion for the marinade and add to a mixing bowl.

Finely slice half of a spring onion and add to the marinade bowl.

Chop dill and add it to the marinade bowl.

Squeeze lemon and lime juice into the marinade bowl.

Add light soy sauce, sesame oil, and brown sugar to the marinade, mixing well until the sugar dissolves.

Slice the sashimi grade salmon into chunks and add to the marinade, ensuring all pieces are coated.

Prepare serving bowls with a generous portion of rice as the base.

Arrange the marinated salmon, radish, cucumber, carrot, avocado, and sweet corn around the rice in the bowl.

Drizzle the marinade over the arranged ingredients.

Top with toasted sesame seeds and add sriracha or japanese mayo as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens