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Salmon Poke Bowl
Salmon Poke Bowl
10 min
Prep Time
5 min
Cook Time
15 min
Total Time
Salmon Poke Bowl
10 min
Prep Time
5 min
Cook Time
15 min
Total Time
Dairy Free
Gluten Free
Pescatarian
Avg 4.9 stars (30)
Rate this recipe
Ingredients (2 servings)
Metric
Imperial
Cooked rice
1 cup
rice
50g
rice vinegar
1 tbsp
sugar
1/2 tsp
salt
Toppings
300g
salmon sashimi
-
Edamame
-
Cabbage
-
Avocado
-
Seaweed salad
-
Cucumber
-
Carrot
-
Furikake
-
Soy sauce
-
Wasabi
-
Pickled ginger
-
Sesame seeds
Making the rice
Cook rice in rice cooker
Mix rice vinegar, stevia and salt in a bowl
Once rice is cooked and has cooled slightly, add the rice vinegar mix and stir with a wooden spatula
Making the poke bowl
Chop up your favourite vegetables. Some needs be cooked (like edamame) and some can be eaten fresh.
Layer a bed of rice at the bottom.
Add salmon sashimi and your favorite toppings. Use leftover vegetables or your favourite fresh vegetables suggested above.
Drizzle with some soy sauce and add wasabi. Wasabi is optional. Sprinkle furikake over the dish.
Notes
Best eaten fresh for fresh sashimi.
Use any vegetables you have. Above are some of my personal favorites.
Pickled ginger and furikake are great for poke bowls.
Seaweed salad can be bought from Japanese groceries.
If you can't have soy, coconut aminos is a great replacement.
You can use stevia instead of sugar.
Can be made gluten free with gluten free soy sauce and ingredients.
Vegan and vegetarians can replace salmon sashimi with tofu.
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