Salmon Poke Bowl

CATEGORY
Dinner, Lunch
CUISINE
Japanese or Hawaiian

Salmon Poke Bowl Recipe

This no cooking needed bowl incorporates crisp vegetables, tangy rice, fresh fish, and a pop of tang and color from Old Salt Merchants’ Hibiscus salt and Korean Chili Flakes. 
PREP
10 min
COOK
0 min
TOTAL
10 min
YIELD
2 2 servings
Print

Ingredients

  • 1 pouch (9 oz) sushi grade rice cooked
  • 1 tbsp unseasoned rice vinegar
  • 1 tsp mirin
  • OSM sea salt flakes
  • 12 oz sushi grade fish~ salmon, tuna, or yellowtail
  • 1-2 tbsp coconut aminos, tamari, or ponzu sauce
  • 1 handful red cabbage
  • 1 handful thinly sliced cucumbers
  • 1 handful edamame
  • 2 heaping tbsp cubed mango
  • sushi pickled ginger
  • Sriracha mayo
  • Salmon or flying fish roe
  • crispy onions or furikake
  • nori sheets (for serving)
  • 1 tsp OSM Hibiscus Salt
  • 1 tsp OSM Korean Chili Flakes

Instructions

  1. Place the cooked rice in a bowl and season with vinegar and mirin. Stir with a fork, separating the grains. Add salt if needed.
  2. Cut the fish into 1/2 in cubes. Place in a bowl and season with coconut aminos, ponzu, or tamari. Start with 1 tbsp and add more in desired. Chill in the fridge.
  3. Start to assemble your bowl. Choose your fixings and add as much as you’d like of each. Top with cabbage, cucumber, mango, edamame, seasoned fish, and pickled ginger.
  4. Drizzle sriracha mayo on top.
  5. Add fish roe and crispy onions.
  6. Cut nori on the side and serve and season with OSM Hibiscus Salt and Korean Chili Flakes

Tips / Notes

  • Susie Theodorou -No-Cook Cookbook

Keywords

Poke, Salmon, rice bowl

Salmon Poke Bowl Reviews

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