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Fresh, vibrant, and packed with flavor, this Fresh Salmon Poke Bowl with Sesame and Green Onions is a delightful weeknight meal that brings the taste of the ocean right to your kitchen. With tender salmon, a hint of umami from soy sauce, and the crunch of sesame seeds and green onions, this dish is as appealing to the eye as it is to the palate. Perfect for a quick dinner or a refreshing lunch, this poke bowl is sure to satisfy your cravings.
Why You’ll Love This Recipe
This poke bowl is not just a meal; it’s an experience. The freshness of the ingredients combined with simple preparation makes it an ideal choice for busy weeknights. Plus, it’s customizable, allowing you to add your favorite toppings for a personalized touch.
- Fresh Ingredients: Enjoy the taste of high-quality salmon and crisp veggies.
- Quick to Prepare: Whip it up in under 30 minutes.
- Customizable: Add your favorite toppings or swap in different proteins.
- Healthy and Satisfying: A balanced meal that keeps you full.
Ingredients
- 1 cup sushi rice
- 1 ½ cups water
- 8 oz fresh salmon, skinless and diced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 3 green onions, chopped
- ½ avocado, sliced (optional)
- 1 small cucumber, thinly sliced (optional)
- Pickled ginger for serving (optional)
- Seaweed salad for serving (optional)
How to Make Salmon Poke Bowl
- Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.
- In a medium saucepan, combine the rinsed rice and 1 ½ cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
- While the rice is cooking, prepare the salmon. In a bowl, mix the diced salmon with soy sauce and sesame oil. Let it marinate for about 10 minutes.
- Once the rice is done, fluff it with a fork and divide it into two bowls.
- Top each bowl of rice with the marinated salmon, a sprinkle of sesame seeds, chopped green onions, and any optional toppings like avocado and cucumber.
- Serve immediately with pickled ginger and seaweed salad on the side, if desired.
Tips for the Best Results
- Use sushi-grade salmon to ensure safety and quality.
- Adjust the soy sauce according to your taste; you can use low-sodium soy sauce if preferred.
- For added flavor, consider marinating the salmon for longer, up to 30 minutes.
- Experiment with different toppings to keep it exciting.
Easy Variations
- Swap salmon for tuna or cooked shrimp for a different seafood experience.
- Add a spicy mayo drizzle made with mayonnaise and sriracha for a kick.
- Incorporate seasonal vegetables like radishes or bell peppers for extra crunch.
What to Serve With It
- Miso soup for a warm starter.
- Edamame sprinkled with sea salt for a healthy snack.
- A simple green salad with a sesame vinaigrette.
Storage and Reheating
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For best flavor and quality, enjoy this poke bowl fresh. However, if you have leftovers, store the salmon and rice separately in airtight containers in the refrigerator. Consume within 24 hours. Reheat the rice in the microwave before serving, but do not reheat the salmon.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 1 cup sushi rice
- 1 ½ cups water
- 8 oz fresh salmon, skinless and diced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 3 green onions, chopped
- ½ avocado, sliced (optional)
- 1 small cucumber, thinly sliced (optional)
- Pickled ginger for serving (optional)
- Seaweed salad for serving (optional)
Instructions:
- Rinse sushi rice under cold water until clear. Combine with water in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes. Let sit for 10 minutes off heat.
- Marinate salmon in soy sauce and sesame oil for 10 minutes.
- Fluff rice and divide into bowls.
- Top with salmon, sesame seeds, green onions, and optional toppings.
- Serve with pickled ginger and seaweed salad.
Notes: Use sushi-grade salmon for safety. Enjoy fresh for best quality.
