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Writer's pictureKylie Po

Salmon Poke Bowl



Summer is the perfect time to make this healthy and refreshing meal. Bring a little bit of Hawaii to your home by tossing all your favorite vegetables, sushi rice, sauce, and most especially the freshest sashimi-grade salmon slices into a bowl. We even made salmon skin chips to top everything off and tie the dish together. I got the best salmon fillet from Golden Catch PH. They have a variety of airflown sashimi, including uni, yellowfin tuna, and hamachi, which you can also add to your poke bowl


Order from The Golden Catch PH here:

+639260612317


Recipe

Yields 3-4 servings

Ingredients

Japanese rice

400 grams Japanese rice, cooked

¼ cup sushi vinegar

1 teaspoon sugar

1 teaspoon salt


Marinated salmon

350 grams salmon sashimi

2 teaspoons ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoon rice vinegar

1 teaspoon honey

2 teaspoons lemon juice


Sriracha mayonnaise

½ cup Japanese mayonnaise

1 tablespoon sriracha

1 tablespoon lemon juice

1 garlic clove, minced

½ teaspoon salt


Toppings

1 cucumber, sliced

2 stalks green onion, chopped

2 teaspoons sesame seeds

Furikake

Seaweed


Procedure

Japanese rice

  • Simply mix all the ingredients together in a bowl and set aside.

Marinated salmon

  • Remove the skin from the salmon fillets.

*We dipped these and flour and fried them to make salmon skin chips as extra topping.

  • Cut the salmon into bite-sized cubes or slices.

  • Make the sauce by combining ginger, soy sauce, sesame oil, rice vinegar, honey, and lemon juice.

  • Pour the sauce on top of the salmon and let it sit for a few minutes.

Sriracha mayonnaise

  • Mix all the ingredients together.

  • Add more sriracha if needed.

Assembly

  • Scoop some rice into a bowl.

  • Add a few spoonfuls of salmon on top.

  • Place the sliced cucumber and seaweed on the side.

  • Sprinkle the green onions, sesame seeds, and furikake on top.

  • Add a tablespoon of sriracha mayo.

  • Serve immediately and enjoy!

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