Simple Salmon Poke Bowl Recipe
Try this simple salmon poke bowl recipe. Satisfy your sushi cravings.
If you know me, you know I love sushi. However, it’s neither practical nor budget-friendly to eat sushi every day. Luckily, poke bowls are a perfect way to satisfy cravings for raw fish without breaking the bank. Make this recipe once, and I’m confident you’ll add it to your regular rotation.
Ingredients (makes 2 servings)
1 cup sushi rice. I actually love Koshihikari rice, but Nishiki sushi rice is a solid option.
12 oz - 1 lb of sashimi-grade salmon. You can get sashimi-grade salmon at your local Japanese market. Nijiya is a great option if you live near one. If you live in the SF Bay Area, Tokyo Fish Market is a fantastic option, and one of my favorite fish markets.
.5 - 1 tbsp of sesame oil. Kadoya sesame oil is my favorite for poke.
Chopped green onions (as much as you want). I typically chop up 2-3 sprigs.
Tobiko (as much as you want)
Shichimi Togarashi (as much as you want)
Furikake (rice topping)
(optional, if you want spicy poke) 1 tsp - .5 tbsp of chili sesame oil
Steps
Cut the salmon up into 1/2 inch cubes
Chop the green onions
Put the salmon, tobiko, green onion, sesame oil, shichimi togarashi, and chili oil into a bowl and mix well
Set salmon poke aside in the fridge for ~20-30 minutes
Make the rice in a rice cooker 🍚
When rice is ready, put some into a bowl. Let cool for ~2-3 mins. Top with furikake. Add salmon poke to the bowl of rice.
Enjoy!
If you tried this recipe, let me know what you thought of it in the comments. If you made modifications, like added avocado, please share! There are endless ways to put together poke bowls.
