Name: Seared Salmon Poke Bowl with Fresh Veggies and Tangy Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 2 salmon fillets (about 6 ounces each); 1 tablespoon olive oil; Salt and pepper (to taste); 1 tablespoon soy sauce (for marinating); 1 teaspoon sesame oil (for marinating); 1 cup sushi rice (or short-grain rice); 1 1/4 cups water; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1 avocado (sliced); 1 small cucumber (sliced or diced); 1 small carrot (shredded or julienned); 1 radish (sliced thinly); 2 green onions (sliced); Sesame seeds (for garnish); Nori sheets (cut into strips, optional); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey (or maple syrup); 1 teaspoon sriracha (optional)

Ingredients

2 salmon fillets (about 6 ounces each)

1 tablespoon olive oil

Salt and pepper (to taste)

1 tablespoon soy sauce (for marinating)

1 teaspoon sesame oil (for marinating)

1 cup sushi rice (or short-grain rice)

1 1/4 cups water

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 avocado (sliced)

1 small cucumber (sliced or diced)

1 small carrot (shredded or julienned)

1 radish (sliced thinly)

2 green onions (sliced)

Sesame seeds (for garnish)

Nori sheets (cut into strips, optional)

2 tablespoons soy sauce (for sauce)

1 tablespoon rice vinegar (for sauce)

1 teaspoon honey or maple syrup (for sauce)

1 teaspoon sriracha (optional, for sauce)

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for about 18–20 minutes until tender. Remove from heat and let it sit covered for 10 minutes.

Step 2: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool slightly.

Step 3: In a small bowl, combine the soy sauce and sesame oil. Place the salmon fillets in the marinade for about 10 minutes.

Step 4: Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon for about 3–4 minutes on each side, or until cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing.

Step 5: In a small bowl, combine soy sauce, rice vinegar, honey, and sriracha if using. Stir until well mixed to make the sauce.

Step 6: Divide the seasoned rice among serving bowls. Top the rice with sliced seared salmon, avocado, cucumber, carrot, radish, and green onions.

Step 7: Drizzle the prepared sauce over the top and sprinkle with sesame seeds and nori strips if desired. Serve immediately.

Tips & Variations

Use fresh, high-quality salmon for the best flavor and texture.

Swap out vegetables based on season or preference—edamame, mango, or seaweed salad work well.

For a vegetarian option, replace salmon with marinated tofu or tempeh.

If you don’t have sushi rice, short-grain white rice can also be used for a similar texture.

Adjust the amount of sriracha in the sauce depending on your spice tolerance.

FAQs

Can I use other types of fish for this poke bowl?

Yes, tuna or cooked shrimp are great alternatives to salmon and work well with the flavors and textures in this poke bowl.

Is it necessary to marinate the salmon?

Marinating adds extra flavor and helps keep the salmon moist during cooking, but you can skip this step if short on time and just season before searing.