This fresh salmon and veggie rice bowl is loaded with lean proteins, vegetables, carbs, fat, and plenty of flavor. Poke bowls are infinitely customizable, but here’s one to get you started. See Pro Tips for suggestions. This delicious dressing makes more than you’ll need for this recipe, but it will keep in the refrigerator for up to 1 week.
INGREDIENTS
4 tablespoons mayonnaise
2 tablespoons soy sauce, divided
1 tablespoon rice vinegar
1½ teaspoons toasted sesame oil, divided
1 teaspoon peeled and grated fresh ginger
1 teaspoon Sriracha or other hot sauce
2 tablespoons neutral oil such as grapeseed or safflower
8 ounces sockeye salmon poke cubes, or 12 ounces salmon fillets, skin and pin bones removed, salmon cut into ½-inch cubes Available in Our Salmon Subscription Box
1½ cups warm cooked white or brown rice
1 medium carrot, peeled and shredded
2 cups tender greens, such as baby arugula, spinach, watercress, or mesclun mix
1 cup small raw broccoli florets, cut into ½-inch pieces
Salt
1 medium scallion, white and green parts, thinly sliced
Roasted sunflower seeds or toasted sesame seeds for garnish
DIRECTIONS
Make the Dressing
To make the dressing, in a small bowl, combine the mayonnaise, 1 tablespoon soy sauce, the vinegar, 1 teaspoon sesame oil, the ginger, and sriracha. In a slow stream, whisk in the neutral oil. Alternatively, combine all the dressing ingredients in a blender or mini food processor and process until smooth.
Marinate the Salmon
To marinate the salmon, in another small bowl, toss the salmon with the remaining 1 tablespoon soy sauce and ½ teaspoon sesame oil.
Finish and Serve
Divide the rice, carrot, and tender greens between 2 bowls. On a work surface, season the broccoli lightly with salt. Gently squeeze the broccoli so it just begins to soften, then transfer it to the bowls.
Add the marinated salmon to the bowls and drizzle with the dressing. Garnish with scallion and sunflower seeds. Enjoy.
Premium Seafood Subscription Box
Pro Tips
Pair it Up
For wine drinkers, pour a crisp riesling or light and spicy grüner veltliner. If beer is your choice, go for a light lager or crisp pilsner. A tasty non-alcoholic option is a shandy with honey, cider vinegar, and grapefruit seltzer.
Mix it Up
A poke bowl is the ultimate blank slate. Add any cooked or raw vegetable, a fried egg, cooked noodle, or grain to your salmon poke.
