Description
A fresh and delicious Poke Bowl featuring perfectly seared salmon, seasoned sushi rice, and a vibrant array of fresh vegetables, topped with a flavorful soy-based sauce. This recipe is perfect for a light, nutritious meal that balances rich seafood with crisp, colorful toppings.
Ingredients
Scale
For the Seared Salmon
- 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)
For the Rice
- 1 cup sushi rice (or short-grain rice)
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Poke Bowl Toppings
- 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)
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon sriracha (optional)
Instructions
- Prepare the Rice: 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. 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.
- Prepare the Salmon: In a small bowl, combine the soy sauce and sesame oil. Place the salmon fillets in the marinade for about 10 minutes. 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.
- Prepare the Sauce: In a small bowl, combine soy sauce, rice vinegar, honey, and sriracha if using. Stir until well mixed.
- Assemble the Poke Bowl: Divide the seasoned rice among serving bowls. Top the rice with sliced seared salmon, avocado, cucumber, carrot, radish, and green onions. Drizzle the prepared sauce over the top and sprinkle with sesame seeds and nori strips if desired.
Notes
- For best results, use fresh sushi-grade salmon.
- You can adjust the sriracha quantity or omit it for a milder sauce.
- Let the salmon rest after searing to retain juices and improve texture.
- Rice vinegar mixture should be gently folded into rice to avoid mashing the grains.
- Serve immediately to enjoy the contrast of warm rice and cool fresh toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
Keywords: poke bowl, seared salmon, sushi rice, Hawaiian cuisine, healthy seafood bowl, fresh poke
