Salmon-avocado poke bowl
The Salmon-avocado poke bowl features fresh salmon marinated with a blend of soy sauce, ginger, and chili sauce, paired with creamy avocado and white rice. This vibrant dish is quick to prepare, making it an ideal choice for a nutritious lunch or dinner.
Cook time 25 min
Prep time 130 min
Ingredients:
1 cup white rice8 oz salmon
1 tsp soy sauce
1 tsp chili sauce
1 tsp sesame oil
1 tsp ginger root
1 dash salt
1/2 onion
1/4 avocado
1 tbsp sesame seeds
The Salmon-avocado poke bowl is a delightful fusion dish that combines fresh salmon with creamy avocado, aromatic ginger, and a hint of spice. It's a vibrant, nutritious meal that’s easy to prepare and perfect for a healthy lunch or dinner.
Instructions:
- Cook the white rice according to the package instructions. This usually involves rinsing the rice under cold water, then placing it in a pot with 1 1/4 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
- Once cooked, fluff the rice with a fork and let it cool to room temperature.
- Ensure your salmon is sushi-grade and safe to eat raw. Cut the salmon into bite-sized cubes and set aside.
- In a small bowl, combine the soy sauce, chili sauce, sesame oil, and minced ginger root. Mix well.
- Add a dash of salt to taste.
- Place the salmon cubes into a bowl and pour the marinade over them. Mix gently to coat the salmon evenly.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes to allow the flavors to blend.
- Finely chop the 1/2 onion.
- Slice the avocado.
- Start by distributing the cooled rice into individual serving bowls.
- Divide the marinated salmon evenly among the bowls, placing it on top of the rice.
- Add the chopped onion and sliced avocado around the salmon in each bowl.
- Sprinkle 1 tbsp sesame seeds evenly over each bowl.
- Your salmon-avocado poke bowl is now ready to be enjoyed! Serve immediately for the freshest taste.
Enjoy your homemade Salmon-avocado poke bowl, a refreshing, balanced, and flavorful meal that combines the best of fresh ingredients and simple preparation. Perfect for a satisfying meal that doesn't compromise on health or taste.
Salmon-avocado poke bowl FAQ:
Leftover poke bowl ingredients can be stored in the refrigerator for up to 24 hours. However, it's best to consume them fresh, especially the salmon and avocado, as they may deteriorate in quality.
Yes, you can use cooked salmon if you prefer. Just ensure it's adequately cooled before adding it to the bowl. The flavor and texture will vary from the traditional raw version.
You can substitute white rice with brown rice, quinoa, or cauliflower rice for a lower-carb option. Adjust the cooking time as needed based on the alternative grain.
Ensure you're using sushi-grade salmon from a reputable source. It should be fresh, labeled for direct consumption raw, and ideally frozen at 0°F (-18°C) for at least seven days to kill parasites.
Use a medium-sized pot, typically 2-3 quarts, to cook the rice properly. Ensure it has a tight-fitting lid to keep the steam in while cooking.
Tips:
- Ensure that your salmon is very fresh; you can even use sushi-grade salmon for the best results.
- When cooking the rice, you can add a splash of rice vinegar to give it a slight tang and enhance the poke bowl's overall flavor.
- Chill your poke bowl ingredients before serving to enhance the freshness and overall experience.
- Mix the soy sauce, chili sauce, and sesame oil together before adding to the salmon to ensure even coating and flavor distribution.
- For added crunch, you can include thinly sliced cucumber or shredded carrots in your poke bowl.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 16g
Carbohydrates 40g
Fiber 1.79g
Sugar 0.44g
Fat 7g
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