Salmon Poke Bowl

About This Recipe

Salmon poke bowl filled with fresh salmon, rice, veggies, mango, avocado, your favorite sushi additions, and topped with spicy mayo. These homemade poke bowls are fresh and bright, loaded with protein, carbs, and healthy fats, and make a quick and easy meal customizable to your liking. A fun and tasty spin on a Hawaiian classic in your own house!

Ingredients

• 2 cups cooked jasmine white rice ((8 ounces cooked/about 1 cup dry))
• 1 cup sliced cucumbers ((125 grams))
• 1 tablespoon coconut aminos
• 1 teaspoon sesame oil
• 8 ounces raw sashimi grade salmon
• 1 cup diced mango ((140 grams))
• 1/2 small-medium avocado, sliced ((55 grams))
• 2 radishes, sliced
• 1 small jalapeno, sliced
• 2 tablespoons pickled ginger
• 1 sheet nori ((cut into squares))
• 2 tablespoons spicy chipotle mayo
• salt and pepper, to taste
• for topping: chopped green onion, cilantro, sesame seeds, coconut aminos...

Instructions

1. Cook your rice. First, start off by cooking your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well.
2. Make your mayo if needed. I use this recipe (it’s so good and so easy to make), but you could also use store-bought spicy mayo or mix mayo with your favorite hot sauce. Mayo can be made in advance for this recipe.
3. Make your cucumber salad. Thinly slice cucumbers and toss with coconut aminos, sesame oil, and some salt and pepper. Set aside.
4. Prepare your fish. Using a sharp knife, cut salmon into 1-inch cubes.
5. Prep your remaining ingredients. Chop mango and slice avocado, radishes, and jalapenos.
6. Assemble bowls. Divide rice, fish, and toppings between two bowls. Top with spicy mayo and any other sauces (I like to pour the leftover cucumber marinade over the bowls for some sweetness and saltiness).
7. Enjoy!