Do-it-yourself salmon poke bowls are easy with this flexible recipe any time you want a custom salmon poke bowl at home. The topping options are endless.
Preparation Time
25 mins
Total Time
25 mins
Calories
511 Calories
Recipe Instructions
Step 1
Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.
Step 2
Divide rice among four bowls.
Step 3
Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
Ingredients
4 teaspoons sesame oil
4 tablespoons soy sauce
4 cups cooked rice
1 tablespoon sesame seeds, or to taste
2 tablespoons chopped green onion, or to taste
1 red bell pepper, sliced, or more to taste
1 tablespoon furikake (Japanese nori seasoning), or to taste
1 avocado, sliced, or to taste
4 teaspoons rice vinegar
4 sheets dried seaweed, cut into strips, or to taste
1 tablespoon pickled ginger, or to taste
0.25 teaspoon chile oil
0.75 pound sashimi-grade salmon, cut into small cubes
