Teriyaki Salmon Poke Bowl
A fresh and vibrant Hawaiian-inspired bowl featuring diced sushi-grade salmon marinated in a sweet and savory teriyaki sauce, served over seasoned rice with crisp vegetables. A delicious and healthy meal for two.
Cook and season the rice
In a medium saucepan, combine 1 cup rinsed sushi rice or short-grain white rice with 1 1/4 cups water. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer (cook gently just below boiling, with small bubbles) for 15 minutes, or until all water is absorbed. Remove from heat and let rest, covered, for 10 minutes. While rice rests, in a small bowl, whisk together 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt until dissolved. Fluff the cooked rice with a fork and gently fold in the seasoned vinegar mixture. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Resting the rice after cooking makes it fluffy.
- •Seasoning the rice while warm allows it to absorb the flavor well.
Marinate the salmon
While rice cooks, dice 1/2 pound sushi-grade salmon (salmon safe for raw consumption) into 1/2-inch cubes. In a medium bowl, whisk together 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon mirin (sweet Japanese cooking wine), 1 tablespoon sake (Japanese rice wine) or dry white wine, 1 tablespoon granulated sugar, 1/2 teaspoon grated fresh ginger, 1 clove minced garlic, and 1/2 teaspoon sesame oil. Add the diced salmon to the marinade, tossing gently to coat. Let it marinate for at least 15 minutes in the refrigerator. Mirin is a sweet Japanese cooking wine. Sake is Japanese rice wine.
💡 Pro Tips:
- •Sushi-grade salmon is very important for raw consumption.
- •Marinating adds a burst of flavor to the salmon.
Prepare toppings
Thinly slice 1/2 English cucumber and 1 ripe avocado. Prepare 1/2 cup cooked edamame (shelled). Shred 1/4 cup carrot. Thinly slice 2 tablespoons green onions. Thinly slice 1/2 sheet nori (dried seaweed).
💡 Pro Tips:
- •Preparing all toppings in advance makes assembly quick and easy.
- •Nori is dried seaweed, often used in sushi.
Assemble and serve
Divide the seasoned sushi rice evenly between two serving bowls. Arrange the marinated salmon over the rice. Artfully arrange the prepared toppings (cucumber, avocado, edamame, shredded carrot) around the salmon in each bowl. Garnish with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds. Sprinkle with sliced nori. Serve immediately.
💡 Pro Tips:
- •Arrange toppings neatly for an appealing presentation.
- •Poke bowl means Hawaiian raw fish salad bowl.
- Medium saucepan (for rice)
- Medium bowl (for salmon marinade)
- Small bowl (for rice seasoning)
- Serving bowls
- Whisk
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡Always use sushi-grade salmon when consuming raw fish for safety.
- 💡For a spicier kick, add a tiny pinch of red pepper flakes or a drizzle of sriracha to the salmon marinade.
- 💡You can add other vegetables like radishes, pickled ginger, or corn to customize your poke bowl.
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