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Salmon poke bowl with avocado, cucumber, edamame, and spicy mayo over rice

Salmon Poke Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2 bowls
Ingredients Method Notes

Ingredients
  

Salmon poke
  • ½ lb sushi-grade salmon cut into 1/2-inch cubes
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 1 green onion sliced
Bowl
  • 2 cup cooked sushi rice
  • 1 avocado sliced
  • ½ cucumber sliced
  • ½ cup edamame shelled
  • ¼ cup shredded carrot
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha to taste
  • 1 tsp sesame seeds to garnish

Method
 

  1. Toss the cubed salmon with the soy sauce, sesame oil, rice vinegar, honey, and green onion. Cover and chill for 15 to 30 minutes.
  2. Divide the cooked sushi rice between two bowls as the base.
  3. Arrange the marinated salmon and the toppings over the rice.
  4. Stir the mayonnaise and sriracha into a smooth spicy sauce and drizzle it over the bowls.
  5. Finish with sesame seeds and extra green onion, then serve right away.

Notes

For meal prep, store the marinated salmon, rice, and toppings separately and assemble just before eating. Use seared or smoked salmon for a cooked bowl, or swap the rice for greens to keep it low carb.