Salmon Poke Bowl

DESCRIPTION

Poke bowls indeed are colorful and versatile, and this one is a dish you will never tire of as you can change up the ingredients each time. It's tasty, quick to make, and fresh and light for summer. Make it vegan/vegetarian by omitting the salmon.

INGREDIENTS

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

INSTRUCTIONS

Making the rice

1. Cook rice in rice cooker
2. Mix rice vinegar, stevia and salt in a bowl
3. Once rice is cooked and has cooled slightly, add the rice vinegar mix and stir with a wooden spatula

Making the poke bowl

4. Chop up your favourite vegetables. Some needs be cooked (like edamame) and some can be eaten fresh.
5. Layer a bed of rice at the bottom.
6. Add salmon sashimi and your favorite toppings. Use leftover vegetables or your favourite fresh vegetables suggested above.
7. 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/salmon-poke-bowl