Cooked Salmon Poke Bowl

Name: Cooked Salmon Poke Bowl
Yield: 1 serving
Cuisine: American
Ingredients: small pinch Salt; a few drops Soy sauce; 1/2 tsp Lime or lemon juice; 1/2 tsp Sriracha; 1 tbsp Mayonnaise; 1/4 tsp Sriracha (optional); 1/2 tsp Lime or lemon juice; 1/2 tsp Honey; 1/2 tsp Sesame oil; 1 tbsp Soy sauce; 115 g Salmon with skin; 1/4 tsp Sugar or honey; 1 tsp Rice vinegar; 1 tsp Sesame seeds; 1/2 sheet Nori (cut into strips); 2 tbsp Red onion or purple cabbage (finely sliced); 1/4-1/2 Avocado (sliced); 1/3 cup Cooked edamame; 1 cup Cooked jasmine or sushi rice (warm)

Carla Bolaños @cook_18330483

One of my favorite things when I’m home alone is making meals that feel complete and comforting, but are still easy and realistic for a weeknight.

This salmon poke-style bowl is one of those recipes: filling, fresh, packed with flavor, and made with ingredients I usually already have ready at home.

The best part is that poke bowls are completely customizable — you can switch up the protein, veggies, sauces, toppings, or whatever ingredients you need to use up in the fridge, and they still turn out amazing.

One of my favorite things when I’m home alone is making meals that feel complete and comforting, but are still easy and realistic for a weeknight.

This salmon poke-style bowl is one of those recipes: filling, fresh, packed with flavor, and made with ingredients I usually already have ready at home.

Carla Bolaños @cook_18330483

One of my favorite things when I’m home alone is making meals that feel complete and comforting, but are still easy and realistic for a weeknight.

This salmon poke-style bowl is one of those recipes: filling, fresh, packed with flavor, and made with ingredients I usually already have ready at home.

One of my favorite things when I’m home alone is making meals that feel complete and comforting, but are still easy and realistic for a weeknight.

This salmon poke-style bowl is one of those recipes: filling, fresh, packed with flavor, and made with ingredients I usually already have ready at home.

Saved

Ingredients

1 serving

small pinchSalt
a fewdrops Soy sauce
1/2 tspLime or lemon juice
1/2 tspSriracha
1 tbspMayonnaise
1/4 tspSriracha (optional)
1/2 tspLime or lemon juice
1/2 tspHoney
1/2 tspSesame oil
1 tbspSoy sauce
115 gSalmon with skin
1/4 tspSugar or honey
1 tspRice vinegar
1 tspSesame seeds
1/2 sheetNori (cut into strips)
2 tbspRed onion or purple cabbage (finely sliced)
1/4-1/2Avocado (sliced)
1/3 cupCooked edamame
1 cupCooked jasmine or sushi rice (warm)

Saved

Steps

1

While rice is warm, mix in vinegar, sugar, and salt. Set aside.
2

Warm edamame if needed. Slice avocado and onion/cabbage. Cut nori into strips.
3

Mix soy sauce, sesame oil, honey, citrus juice, and sriracha for glaze.
4

Pat salmon dry. Season with salt and pepper.
5

Heat oil in pan over medium-high. Place salmon skin-side down. Cook 3–4 min until skin is extra crispy but not burnt.
6

Flip and cook 1–2 min more. Rest 1 min, then cut into chunks.
7

Return salmon to pan on low. Add glaze, toss 20–30 sec until glossy.
8

Add rice to bowl. Top with edamame, avocado, onion/cabbage, nori, and salmon. Sprinkle sesame seeds.
9

Mix spicy mayo ingredients. Drizzle over bowl and serve.