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Cooked Salmon Poke Bowl

A delightful and vibrant dish featuring seared salmon, sushi rice, and fresh vegetables, perfect for a nutritious meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the rice
  • 2 cups Japanese short-grain rice (sushi rice) Has a sticky texture, ideal for poke bowls.
  • 2.25 cups water Essential for cooking the rice.
  • 0.25 cup rice vinegar (unseasoned) Adds tanginess to the bowl.
  • 4 teaspoons granulated sugar Adds subtle sweetness to the vinegar mix.
  • 1 teaspoon fine sea salt Enhances flavors.
For the salmon
  • 2 lbs. salmon (without skin and cut into 1" cubes) Use high-quality salmon.
  • 2 cloves minced garlic Adds aromatic warmth.
  • 1 teaspoon grated ginger Complementary flavor to salmon.
  • 1 tablespoon toasted sesame oil Provides nutty flavor.
  • 2 tablespoons soy sauce For umami richness.
  • 2 tablespoons honey Natural sweetness.
  • 1 tablespoon canola oil For searing the salmon.
  • 2 teaspoons sriracha Optional for spice.
For toppings
  • Shredded purple cabbage Adds crunch and color.
  • Cubed pineapple Adds tropical sweetness.
  • Cubed mango Adds lush sweetness.
  • Edamame Provides protein.
  • Shredded carrot Offers color and crunch.
  • Avocado Creamy complement.
  • Sliced cucumber Fresh and crisp.
  • Spicy mayo Creamy drizzle.
  • Sesame seeds Crunchy finish.
  • Microgreens Adds elegance.
  • Pickled ginger Zesty side for flavor.
  • Seaweed Adds texture.

Method
 

Preparation
  1. Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
  2. In a large saucepan, combine the rinsed rice with 2 1/4 cups of water and bring to a simmer over medium-high heat.
  3. Once simmering, reduce the heat to medium-low and cook for 16-18 minutes until all the liquid is absorbed.
  4. Remove from heat and allow the rice to steam for 10 minutes without lifting the lid.
  5. In a small saucepan, combine rice vinegar, sugar, and sea salt. Heat over medium-high until it nearly simmers. Stir until sugar dissolves.
  6. Fluff the rice with a fork and transfer to a large mixing bowl. Drizzle with sushi vinegar and mix gently.
  7. Cover the rice with a damp towel and let cool at room temperature.
  8. In a separate bowl, combine salmon cubes with garlic, ginger, sesame oil, soy sauce, and honey. Toss to coat and marinate for 30 minutes, or cook immediately.
Cooking
  1. Heat canola oil in a large skillet over medium-high heat until very hot.
  2. Carefully add the salmon to the skillet and sear for 2-3 minutes until browned on one side, then flip and cook another 2-3 minutes until fully cooked.
  3. Pour any remaining marinade into the skillet and toss the salmon cubes to coat, cooking for an additional minute.
Assembly
  1. In a serving bowl, add cooked rice as the base.
  2. Top with seared salmon, shredded cabbage, cubed mango and pineapple, edamame, shredded carrots, avocado, and microgreens.
  3. Sprinkle sesame seeds and drizzle with spicy mayo.
  4. Serve with pickled ginger and seaweed on the side for extra flavor.

Notes

Use high-quality sushi rice for best texture. Customize vegetables based on preference. Spicy mayo can be made with mayonnaise and sriracha.