The Ingredients

  • 400 grams fresh salmon fillet, sushi-grade, cubed
  • 60 ml soy sauce
  • 15 ml sesame oil
  • 15 ml rice vinegar
  • 5 grams brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Optional: 1 tablespoon sesame seeds, for garnish
  • For the Bowl:
  • 2 cups cooked sushi rice or brown rice
  • 1 ripe avocado, sliced or cubed
  • 1 cucumber, thinly sliced
  • 1 cup shelled edamame, steamed
  • .2 carrots, julienned or shredded
  • 4 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 2 sheets nori (seaweed), sliced into thin strips
  • For The Sauce
  • 60 ml soy sauce
  • 15 ml rice vinegar
  • 5 ml sesame oil
  • .5 ml honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced

The Method

  • Serves 2-3
  • Prepare the Salmon: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger to make the marinade. Add the cubed salmon to the marinade, making sure it's evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Cook the Rice: Cook sushi rice or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.
  • Prepare the Sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and optional sriracha or chili flakes to taste. Set aside.
  • Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Arrange marinated salmon, sliced avocado, cucumber, steamed edamame, julienned carrots, sliced radishes, sliced green onions, and nori strips on top of the rice.
  • Drizzle with Sauce: Drizzle the prepared sauce over the ingredients in each bowl. Sprinkle with sesame seeds and garnish with furikake seasoning, microgreens, or cilantro if desired.
  • Serve: Serve the salmon poke bowls immediately, allowing diners to mix the ingredients together before enjoying.

Order your ingredients here from Bubbas Bray

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