Description
Savor the taste of Hawaii with this easy-to-make Salmon Poke Bowl, a delightful dish that brings together sushi-grade salmon, fluffy white rice, and an array of fresh vegetables topped with tropical mango. Perfect for busy weeknights or casual gatherings, this customizable meal is not only quick to prepare but also visually stunning.
Ingredients
Scale
- 10 ounces sushi-grade salmon
- 1/2 cup white rice
- 1 English cucumber (thinly sliced)
- 2 radishes (thinly sliced)
- 1 avocado (thinly sliced)
- 1/4 cup mango (diced)
- 1 garlic clove (minced)
- 1 teaspoon grated ginger
- 2 tablespoons mirin
- 2 tablespoons low sodium soy sauce
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon rice vinegar
- 3 scallions (thinly sliced and white parts separated)
- spicy mayo recipe
Instructions
- In a mixing bowl, whisk together garlic, ginger, mirin, soy sauce, lemon juice, sesame oil, rice vinegar, and scallions.
- Cut salmon into 1-inch cubes and toss in marinade; let marinate for 15–45 minutes.
- Cook white rice according to package instructions.
- Assemble bowls by placing cooked rice at the bottom and topping with marinated salmon, cucumber slices, radishes, avocado slices, and diced mango.
- Drizzle with spicy mayo just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: No cooking (other than rice)
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 635mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg